Ingredients
- 3 cups finely chopped pecans
- 1 stick unsalted butter, melted
- 1/3 cup sugar
- 1/4 teaspoon salt
- 24 oz. cream cheese, softened (filling)
- 1/4 cup full-fat Greek yogurt or sour cream (filling)
- 3/4 cup sugar (filling)
- 1 tablespoon vanilla (filling)
- 3 large eggs (filling)
- 1 cup semi-sweet chocolate chips (filling)
- 1 cup coarsely chopped pecans, toasted (topping)
- 1 11-oz. bag caramel candy, unwrapped (topping)
- 1 cup semi-sweet chocolate chips (topping)
- 6 tablespoons milk, divided (topping)
Directions
- Preheat oven to 300 degrees.
- Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
- In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
- Bake crust for 20 minutes; while crust bakes, prepare filling. Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
- Pour filling over chocolate chips and return to oven; bake for 50 minutes. Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
- When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings.
- Toast pecans in oven for 10 minutes at 350 degrees. Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk. Microwave in 30 second intervals until caramels have melted and sauce is smooth. Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
- Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total. Stir until smooth and drizzle over caramel-pecan topping. Allow chocolate to set before serving.