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1 and 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1 cup sugar, divided
3 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 eggs
1/2 cup semi-sweet chocolate chips, melted
1 cup pecans, chopped
1 cup light corn syrup
1 teaspoon salt
Directions
1. Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press onto the bottom of a 9-inch springform pan to form the crust.
2. In a large bowl, beat the softened cream cheese, 1/2 cup sugar, and vanilla until smooth. Add the eggs, one at a time, fully incorporating each before adding the next.
3. Pour the melted chocolate into the cream cheese mixture and mix well. Pour half of this filling over the crust.
4. In another bowl, combine pecans, corn syrup, the remaining 1/4 cup sugar, and salt. Spread this mixture over the chocolate layer.
5. Top with the remaining cheesecake filling. Use a knife to swirl the layers gently for a marbled effect.
6. Bake in the preheated oven for about 55 minutes, or until set. Turn off the oven, let the cheesecake sit in the oven with the door ajar for 1 hour.
7. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator at least 4 hours before serving.
Variations & Tips
For those who prefer a less sweet dessert, reduce the amount of corn syrup to 3/4 cup and add a splash more of vanilla extract to enhance the flavors. If you have nut allergies in the family, substitute the pecans with an equal amount of oat streusel or simply leave the nuts out and enjoy a chocolate swirl cheesecake instead.
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