Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 32 oz cream cheese (4 blocks), softened to room temperature
- 1 1/4 cups granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1/2 cup semi-sweet chocolate chips, melted
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup chopped pecans, toasted
- Extra chocolate chips and pecans for garnish
Instructions
- Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom and one inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Use a spatula to scrape down the sides of the bowl often. Add the sour cream and vanilla extract, mixing until just combined. Reduce the speed to low and add the eggs one at a time, mixing only until the yellow disappears. Do not overbeat at this stage, as it can cause the cheesecake to crack.
- Pour the cheesecake batter over the cooled crust. Wrap the bottom and sides of the springform pan in two layers of heavy-duty aluminum foil to prevent water from leaking in. Place the springform pan inside a larger roasting pan and fill the roasting pan with about an inch of hot water. Bake for 70 to 75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake sit inside for 1 hour to cool slowly.
- Remove the cheesecake from the oven and the water bath. Run a thin knife around the edge of the pan to loosen the sides. Allow it to cool to room temperature on a wire rack. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or ideally overnight. This step is crucial for achieving that classic New York density.
- Before serving, remove the sides of the springform pan. Drizzle the melted chocolate and caramel sauce generously over the top of the chilled cheesecake. Sprinkle the toasted pecans over the sauces. You can add extra chocolate chips or a pinch of sea salt if desired. Slice with a warm knife for clean, professional-looking pieces.
- Cook Time: 1 hour 45 minutes