– cups Crushed graham cracker – ½ cup Chopped pecan – ⅛ cup Wholesome Organic Fair Trade Light Brown Sugar packed light or dark – 10 tablespoon Melted butter – 24 oz Cream cheese room temperature – ¾ cup Wholesome Organic Fair Trade Light Brown Sugar packed light or dark – ½ cup Sour cream room temperature – ¼ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 4 Large eggs room temperature – 1 tablespoon Unsweetened cocoa powder – 1 cup Wholesome Organic Fair Trade Cane Sugar – 4 tablespoon Unsalted Butter room temperature and cubed – ½ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 1 teaspoon Salt – ½ cup Chopped pecan
Preheat oven to 325F. Prepare a 9-inch springform pan with non-stick baking spray. Apply a 9-inch parchment circle to the bottom and spray again.Process Graham crackers.
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Mix graham cracker crumbs, Wholesome Organic Fair Trade Light or Dark Brown Sugar, melted butter, and pecans in a small basin. Fill spring form pan. Hand-press it halfway up the pan sides. Compact the crust with a measuring cup bottom.Bake 11 minutes.
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Start when crust bakes. High-speed mix Wholesome Organic Fair Trade Light and cream cheese for 2 minutes. Mix sour cream, heavy cream, and vanilla on medium.Stir eggs slowly until combined. Remove 1/3 of the cheesecake batter.
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Whisk unsweetened cocoa powder into ⅓ of the mixture with a rubber spatula until barely combined.Pour half the white cheesecake batter into the crust. Spread half the chocolate cheesecake batter on top and swirl with a butter knife.
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Top with remaining white cheesecake batter and chocolate batter. Stir again with a clean butter knife.Water bath. Use one of these water bath methods. Both methods need a large roasting pan and boiling water.Bake 70–80 minutes. Bake until edges set and center jiggles.
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Crack oven door and turn off oven once cheesecake bakes. Leave in oven for 30 minutes to cool. Place springform pan on cooling rack and cool fully.Refrigerate overnight or at least 6 hours under foil.
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Over medium heat, melt Wholesome Organic Fair Trade Cane Sugar in a saucepan. Whisk the sugar until all crystals dissolve. Wait until it becomes amber. This takes around 30 seconds. Stop cooking.Whisk in half the diced butter.
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A bubble will form. Add the remaining butter. Warm the cream in the microwave for 30 seconds. Whisking continually, slowly add cream.Then add vanilla and salt. Pour into a glass container and chill.
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Remove the cheesecake's springform pan and parchment. Cover cheesecake with cooled caramel. Consume as desired. If caramel isn't pourable, microwave 15 seconds.Sprinkle cheesecake with chopped pecans and little chocolate chips.
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