A rich and creamy cheesecake with layers of caramel, chocolate, and pecans, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Mix the graham cracker crumbs with melted butter until well combined.
Ensure the crumbs are evenly coated with butter for a firm crust.
Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan.
Use the bottom of a glass to press the crust firmly and evenly.
Bake the crust in the preheated oven for 10 minutes, then let it cool.
Cooling the crust prevents it from becoming soggy when adding the filling.
In a saucepan, melt the caramels with evaporated milk over low heat, stirring until smooth.
Stir constantly to prevent the caramel from burning.
Pour the caramel mixture over the cooled crust and sprinkle with chopped pecans.
Spread the caramel evenly for a consistent layer.
In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
Scrape down the sides of the bowl to ensure all ingredients are well mixed.
Add the eggs one at a time, mixing well after each addition.
Adding eggs gradually helps maintain a smooth batter.
Blend in the melted chocolate until fully incorporated.
Ensure the chocolate is slightly cooled to prevent cooking the eggs.
Pour the cheesecake mixture over the caramel and pecans in the crust.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 40 minutes or until the center is almost set.
The cheesecake is done when the center jiggles slightly but is not liquid.
Let the cheesecake cool completely, then chill in the refrigerator for at least 4 hours before serving.
Chilling allows the flavors to meld and the texture to set perfectly.
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