Ingredients
1¼ cups brown sugar
5 oz unsalted butter, softened
½ cup cocoa powder
½ cup pecans, roasted, chopped
½ cup all-purpose flour
2 eggs
1 tsp vanilla extract
16 oz cream cheese, room temperature
⅓ cup granulated sugar
¼ cup yogurt, or sour cream
¼ cup chocolate sauce
2 large eggs
1 tsp vanilla extract
¼ cup caramel sauce
2 cups chocolate ganache, prepared
½ cup pecans, chopped, roasted
½ cup caramel sauce
½ cup chocolate sauce
Preparation
Preheat your oven at 300 degrees F. grease a 9-inch springform cake tin with cooking spray.
Sift together cocoa powder and flour. Set aside.
In a mixing bowl, beat together eggs and sugar for 5 to 7 minutes until pale.
Add the unsalted butter and vanilla extract. Continue beating.
Fold in the flour and pecans into the wet mixture until evenly incorporated.
Pour the crust mixture in a 9-inch round pan. Spread evenly.
Bake for 20 minutes. Set aside to cool.
In a mixing bowl attached to a hand mixer, add cream cheese, yogurt, and sugar. Cream for 8 to 10 minutes until pale and sugar has dissolved.
Add the eggs and vanilla extract. Continue creaming. Set aside.
Cover the outsides of the 9-inch round pan with aluminum foil, then pour in the filling.
Pour the caramel and chocolate on top of the cheesecake filling. Swirl until evenly incorporated.
Place the 9-inch pan inside a bigger pan. Fill the external pan with warm water up to about halfway up the sides of the 9-inch pan.
Bake the cheesecake for roughly 35 minutes, or until a cake tester comes out clean.
Set aside on cooling racks (away from the water) and allow to cool down completely while still in the springform tin.
Transfer the prepared chocolate ganache into a tipped piping bag and keep chilled until just enough to be piped, but not firm.
Remove the springform tin once the cheesecake is cool.
Drizzle the cheesecake with the chocolate and caramel sauces. Top with pecans.
Pipe swirls of chilled chocolate ganache on top of the cheesecake, roughly 1-inch apart from each other. Then, refrigerate until ready to serve.
Portion your cake, then serve and enjoy!
