Chocolate Pecan Cheesecake Recipe

Name: Chocolate Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces (168 g) bittersweet chocolate, chopped; 1 3/4 cups (175 g) ground pecans (about 6 ounces); 1/4 cup (30 g) all purpose flour; 2 tablespoons (30 mL) sugar; 3 tablespoons (43 g) butter, melted; 3 (8-ounce [224-g]) packages cream cheese, softened; 3/4 cup (150 g) sugar; 3 eggs, room temperature; 3 tablespoons (45 mL) all purpose flour; 1/2 cup (118 mL) whipping cream; 1 1/2 teaspoons (7.5 mL) vanilla

Servings: persons

6 ounces (168 g) bittersweet chocolate, chopped
1 3/4 cups (175 g) ground pecans (about 6 ounces)
1/4 cup (30 g) all purpose flour
2 tablespoons (30 mL) sugar
3 tablespoons (43 g) butter, melted
3 (8-ounce [224-g]) packages cream cheese, softened
3/4 cup (150 g) sugar
3 eggs, room temperature
3 tablespoons (45 mL) all purpose flour
1/2 cup (118 mL) whipping cream
1 1/2 teaspoons (7.5 mL) vanilla

1
Melt chocolate in medium bowl set over, not in, simmering water, stirring occasionally.
2
Cool slightly and reserve.
3
Heat oven to 350F (180C) with oven rack in middle.
4
Grease sides of a 9-inch (5-cm) springform pan.
5
To Make the Crust:
6
Combine pecans, flour, sugar, and melted butter in a medium bowl and press into bottom and slightly up sides of the prepared pan.
7
Bake 8 to 10 minutes or until pecans are toasted.
8
To Make the Filling:
9
Beat cream cheese in bowl of a heavy-duty mixer on Medium speed until creamy and free of lumps.
10
Scrape down sides of bowl.
11
Gradually add sugar, scraping down sides of bowl occasionally, and beat until smooth.
12
Reduce mixer speed to Low and add eggs, one at a time, scraping down sides of bowl after each.
13
Add flour and beat until smooth.
14
Bean in whipping cream, reserved chocolate, and vanilla and pour into crust, smoothing the top.
15
Bake 37 to 43 minutes or until cake edge is set and center (about 2 inches [5 cm] diameter) still jiggles.
16
After removing cheesecake from oven, run a small metal spatula around cake edge so cheesecake doesnt crack as it cools.
17
Cool completely in pan on cooling rack, and then refrigerate several hours before cutting.
18
To serve, release sides of springform pan and cut into slices (it will still be on the pan bottom).
19
Garnish with whipped cream.

1351

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces (168 g) bittersweet chocolate, chopped, 1 3/4 cups (175 g) ground pecans (about 6 ounces), 1/4 cup (30 g) all purpose flour, 2 tablespoons (30 mL) sugar, and more.

Yes, Chocolate Pecan Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pecan Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions