This dessert is the perfect blend of a crunchy chocolate base, a velvety cocoa filling, and a decadent caramelized pecan topping.
Ingredients
- The Crust: 200g crushed chocolate biscuits and 80g melted butter.
- The Filling:
- 400g cream cheese (room temperature).
- 200ml heavy whipping cream.
- 150g dark chocolate, melted and cooled.
- ½ cup powdered sugar.
- The Topping:
- 1 cup toasted pecans.
- ½ cup salted caramel sauce.
- A sprinkle of coconut flakes (optional).
Preparation Steps
- Prepare the Base: Mix the crushed biscuits with melted butter. Press firmly into the bottom of a springform pan and chill in the fridge for 15 minutes.
- Make the Cream: Whip the cream cheese and powdered sugar until smooth. Fold in the melted chocolate, then add the whipping cream and mix until thick and fluffy.
- Assemble: Pour the chocolate mixture over the chilled crust and smooth the top.
- Add the Magic: Toss the pecans in the caramel sauce and spread them generously over the top of the cheesecake.
- Set: Refrigerate for at least 6 hours (or overnight) to get that perfect “cinematic” slice.
