Chocolate Chip Pecan Cheesecake with a Buttery Crunch

If you’re a fan of bold flavors and rich textures, this luxurious layered cheesecake is the ultimate dessert experience. With a chewy chocolate cake crust, a decadent butter pecan layer, gooey chocolate chips, and a creamy cheesecake center, this recipe delivers pure indulgence in every bite.

Perfect for celebrations or when you simply want to spoil yourself and your loved ones, this dessert blends crunch, creaminess, and chocolate in a way that’s simply unforgettable. The finishing touch? A warm drizzle of buttery pecans and chocolate chips on top. It’s a showstopper that tastes as amazing as it looks.

Ingredients for Chocolate Chip Pecan Cheesecake with a Buttery Crunch

Crust

• 1 stick + 3 tablespoons (11 tablespoons / 155 grams) unsalted butter, melted

• 1 package devil’s food cake mix (approx. 15.25 oz / 430 grams)

Layer 1 (Buttered Pecan Topping)

• 1 cup (120 grams) pecan pieces

• 1 stick (115 grams) unsalted butter

• 1 cup (200 grams) brown sugar

• 2 tablespoons (30 milliliters) water

• 1 teaspoon (5 milliliters) vanilla extract

Layer 2

• 1/2 cup (90 grams) chocolate chips

Layer 3 (Cheesecake Layer)

• 2 packages (8 oz each / 450 grams total) cream cheese, softened

• 1/2 cup (100 grams) granulated sugar

• 1 cup (240 milliliters) sour cream

• 2 large eggs

• 1 teaspoon (5 milliliters) almond extract

Final Layer

• Remaining Buttered Pecan mixture (from Layer 1)

• Additional chocolate chips for garnish

How to Make Chocolate Chip Pecan Cheesecake with a Buttery Crunch

1. Prepare the crust: Melt the butter and combine it with the devil’s food cake mix. Mix thoroughly and press the mixture into the bottom of a springform pan or any preferred baking dish. Set aside.

2. Make Layer 1 (Buttered Pecans): In a saucepan, melt the butter, brown sugar, and water over medium heat. Bring to a rolling boil. Add pecans and continue boiling for 1 minute. Remove from heat and stir in vanilla extract. Spread about two-thirds of this mixture over the prepared crust.

3. Add Layer 2: Sprinkle chocolate chips evenly over the pecan layer.

4. Prepare Layer 3 (Cheesecake): In a mixing bowl, blend the cream cheese and sugar with a mixer on medium speed until smooth. Add sour cream and mix until combined. Then add eggs and almond extract, mixing well. Pour this creamy filling over the chocolate chip layer and smooth out the top.

5. Bake at 325°F (163°C) for 1 hour, or until the top is lightly golden and set. Remove from oven and allow the cheesecake to cool and settle before adding the final topping.

6. Once cooled, gently warm the remaining buttered pecan mixture (if it has hardened) in the microwave for about 30 seconds. Drizzle over the top of the cheesecake and sprinkle with a few extra chocolate chips.

7. Chill until fully set, then slice and serve.

This cheesecake is more than a dessert—it’s an experience. From the deep chocolate crust to the smooth, tangy filling and sweet crunch of pecans, every layer offers something special. Whether you’re impressing guests or treating yourself to something extraordinary, this chocolate chip pecan cheesecake will leave a lasting impression.

Pro tip: It pairs beautifully with a cup of dark coffee or a glass of dessert wine. Keep extra slices hidden—you’ll thank yourself later. 🍫🥧✨