Chocolate-Pecan Cheesecake

Chocolate-Pecan Cheesecake

3 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    6 h
Recipe by  Philadelphia Cream Cheese

“A classic cheesecake is baked on a chocolate crumb crust, then topped with chopped nuts and chocolate syrup before serving.”

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Adjust Servings

Original recipe yields 16 (75 g) pieces



  1. Heat oven to 350 degrees F.
  2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Top with nuts and syrup just before serving.

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Reviews (3)

Rate This Recipe


I made this without the pecans, adding orange extract instead of vanilla and finishing with ganache. An easy recipe to modify, it was a hit at my family Christmas party, and is sure to be a repeat.



I made this for church potluck and the plate was cleaned up with rave reviews!

lil prep on the prairie

lil prep on the prairie

I don't usually flop on recipes from this website.... However this was a flop. I followed the recipe exactly and it wasn't the cheesecake i had in mind. I should have known because it looks so simple and easy. I like New York style cheesecake and this wasn't it. I have chickens so I have very large eggs that were laid that day usually so it's possible that could be the case... But this was eggy and not cream cheese enough. I won't make this again!

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Amount Per Serving (16 total)

  • Calories
  • 320 cal
  • 16%
  • Fat
  • 23.9 g
  • 37%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet



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