Awesome Chocolate Cheesecake Pecan Pie

Andy Anderson !


If you like cheesecake, please raise your left hand... If you like pecan pie, please raise your right hand. I don’t need to tell you that most lovers of desserts would have both their hands up... How about you?

Well, having to make a decision on what type of dessert you’ll be eating is officially over, because this baby includes the best of both worlds.

So, you ready… Let’s get into the kitchen.

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★★★★★ 1 vote
30 Min
1 Hr



6 oz
chocolate-wafer cookies from this recipe: Ground Chocolate Cookie Wafer Base
1/2 c
toasted pecan halves
4 oz
unsalted butter, melted


24 oz
cream cheese, room temp.
8 oz
unsalted butter, room temp.
1/2 c
light brown sugar, packed
1/2 c
granulated sugar
1/4 tsp
salt, kosher variety
3 medium
eggs, room temp
1/2 c
heavy cream
1 tsp
vanilla extract


1 1/2 c
light brown sugar, packed
1/2 c
heavy cream
4 oz
unsalted butter, room temp
1/4 c
bourbon (optional but wonderful)
1 tsp
salt, kosher variety
1 1/2 c
chopped pecans, toasted


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2Place a rack in the middle position, and pre-heat oven to 375f (190c).

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3Gather your ingredients

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4Rub the interior of a spring-form pan with butter, or use a non-stick spray, and then wrap the pan in foil.

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5Chef’s Note: There are some new pans out there (I use one) that is not a spring-form pan, and uses a silicon seal for the bottom of the pan. No need for the spring form, and no need for the aluminum wrapper.

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6Process the pecans and wafers in a food processor until smooth.

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7Incorporate the melted butter.

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8Press into the bottom of the spring-form pan.

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9Bake for 10-minutes, in the pre-heated oven, and allow to cool.

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11Gather your ingredients

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12In the bowl of a food processor, fitted with a paddle, mix the 24 ounces cream cheese, 8 ounces butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, and table salt.

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13Mix until fluffy.

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14Add the eggs, one at a time, make sure each egg is incorporated before adding another.

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15Chef’s Note: Scrape down the sides of the bowl, between additions.

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16Add the 1/2 cup cream, and vanilla extract.

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17Beat until fully incorporated.

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18Place a rack in the bottom position, and preheat oven to 325f (162c)

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19Pour the cheesecake mixture over the cooled crust.

Transfer the spring-form pan to the middle of a high-walled roasting pan (or other pan), and place in the oven.

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20Pour boiling water into the roasting pan; 1/3 of the way up.

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21Chef's Note: A bain marie (ban mah-REE) is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and cheesecakes to create a gentle and uniform heat around the food.

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22Bake in preheated oven for about one hour, or until the cheesecake is set.

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23Chef’s Tip: To tell if the cheesecake is ready to come out of the oven, the sides should be set, and the middle should still jiggle.

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24Cover, and let cool in the refrigerator up to twenty-four hours.

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26Combine all of the ingredients for the topping in a saucepan.

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27Bring to a boil, over medium-low heat without stirring.

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28Simmer for ten minutes.

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29Let cool for 15-20 minutes until slightly thickened.

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30Spoon the sauce over the top of the cheesecake, or spoon it over the individual slices.

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31Chef’s Note: Because of the sweetness of this dessert, a counter to this is a good cup of black coffee. Hot coffee, and cool cheesecake; what a treat.

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32Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Cakes, Pies
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Soy Free