By Samantha Seneviratne
- Total Time
- 1 hour, plus 5½ hours’ chilling
- Rating
- 4(654)
- Notes
- Read community notes
You may know it as chocolate delight or chocolate lush, but while this dessert has many names, the recipe rarely varies. Traditionally, it starts with a salty nut base, followed by a mixture of cream cheese and Cool Whip, a layer of boxed-mix chocolate pudding, and then even more Cool Whip. This from-scratch version starts with a crumbly pecan shortbread, which adds texture and salt. The homemade pudding tastes of deep, dark chocolate and serves as the perfect contrast to the simple no-bake cheesecake layer. Gilding the lily with freshly whipped cream and chocolate shavings isn’t imperative, but it certainly takes it to another level.
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Ingredients
Yield:9 servings
- ⅔cup/86 grams all-purpose flour
- ⅔cup/80 grams finely chopped pecans
- ½teaspoon kosher salt
- 5tablespoons/76 grams unsalted butter, melted
- 8ounces cream cheese, at room temperature
- ½cup/62 grams confectioners’ sugar
- 2teaspoons pure vanilla extract
- ¾cup/187 milliliters cold heavy cream
- 3ounces/85 grams bittersweet or semisweet bar chocolate, chopped
- 2tablespoons unsalted butter
- ¼cup plus 2 tablespoons/75 grams granulated sugar
- 3tablespoons cocoa powder
- 3tablespoons cornstarch
- ½teaspoon kosher salt
- 1½cups/375 milliliters whole milk
- 3large egg yolks
- 1cup/250 milliliters cold heavy cream
- 1tablespoon confectioners’ sugar
- Chocolate shavings (optional)
For the Pecan Crust
For the Cheesecake Layer
For the Pudding
For Serving
Ingredient Substitution Guide
Nutritional analysis per serving (9 servings)
625 calories; 49 grams fat; 26 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 32 grams sugars; 7 grams protein; 344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.
Step
2
While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners’ sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1½ hours.
Step
3
Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.
Step
4
Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)
Step
5
Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.
Step
6
Whip the remaining heavy cream and confectioners’ sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.
Ratings
4
out of 5
654
user ratings
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Cooking Notes
mary
The order should be reversed for ease and timing: make the pudding first!
Corri-Lynn
When I was a kid , my Mom and Aunties called this dessert Sex in Pan.
dorothy dortin
I have been making this dessert literally for well over 30 years so who knows how long it's been around or the origin. My recipe calls for two 3.9 oz boxes of your favorite flavor instant chocolate pudding with 3 cups very cold whole milk. Every once in a while I do a graham cracker crust. The 9x13 pan is empty within 48 hours. When I make this for company it never fails to surprise me they have never heard of it but every time ask for the recipe. I have one in the printer ready to go.
Krabgrl
In regards to swapping granulated sugar for confectioner sugar in the top whipped cream layer, I wouldn’t recommend it unless you plan to eat the entire thing immediately. Confectioner sugar has a small amount of corn starch blended into it which will stabilize the whipped cream, keeping it nice and fluffy over time and preventing it from separating and liquefying. Otherwise, you will find pools of sweetened cream on your dessert the next day.
chris w
This is a truly amazing dessert. For being so fatty, it sure is ethereal and fluffy and light. Keep the portion small and resist the urge for seconds… i found this is easier to make with two people, and it still takes time. But it’s totally worth it. Wow. Try using black cocoa powder, which gives a nice not too sweet touch to the pudding.
Angela
A vanilla wafer crust is also very good! My family has been making the from scratch version of this recipe my whole life, almost 56 years! We also do it with homemade vanilla pudding and homemade pie filling, apple, cherry, or peach! Sprinkle some nuts on top! Yummy!
EKSanfilippo
I had just enough of everything that I needed to use up, so I went for it. Sweet, comforting, fun. A distraction from my Sunday. Kids loved it.
Namerecipehound
North of the border, up Canada way, we’ve always known it as sex-in-a-pan.
Bill
I have begun whipping cream with regular, granulated sugar. Add sugar, mix on low for a couple of minutes and then whip. Even with fairly large amounts of sugar the whipped cream is not grainy.
Zing's Mom
I've made this twice. I followed the suggestion of making the pudding before the cream cheese layer, which worked well.Also, I used a combination of semi sweet choc. chips mixed with bittersweet chips, because I was making it for a children's birthday party.It went over well with both adults and the kids.
Emily O
I would do a graham cracker crust instead.
Dan
Made this as a Thanksgiving dessert. It was delicious. I doubled the recipe and put it in a 9x13 pan. I lined with foil so I could pull the whole thing out and slice it. I added some espresso powder and vanilla extract to the pudding (as I do all chocolate desserts).
Zing's Mom
Excellent suggestion that works well!Thank you.
Christine
3 lines vertical, 3 lines, horizontal. 9 squares.
Heather H.
Absolutely delicious. Subbed pecans for walnuts, used vegan butter for the crust and added a bit of agave which made it a bit more crumbly. Made the pudding first and added cheesecake layer once pudding had cooled (1 hr). Added 1 tsp dark rum, 1/2 tsp powdered sugar and 1/4 tsp cocoa powder to the whipped cream topping mix. Decadent. Perfecto.
GAF
This was the first NYTimes recipe I was really disappointed with. It just was not worth the effort.. Super, like almost inedibly, rich (and I've made and liked a lot of rich desserts!) and not particularly flavorful. I even added espresso powder to the pudding and freshly ground cardamom sprinkled on top and it was pretty underwhelming flavor-wise. I liked that it wasn't too sweet but that's about it. Not worth the effort or calories, in my opinion.
Maggie
My daughter requested this for her birthday dessert. It is a long recipe but is very manageable when done in the consecutive steps. I made the pudding not before but after the cream cheese layer was done, and it still went together in an easy morning of baking. The quality of the cream cheese layer with the very deeply chocolate pudding layer sends this dessert over the top,,, mmmmmm
Carol
This was really good and disappeared in a hurry. My only complaint is that there was way too much pudding and it overpowered the cheesecake layer. Next time I may increase the cheesecake layer by 50%
Rachel W
The recipe is beautiful and simple. I did reverse the order, as far as I made the cream cheese first so it could set and then did the crust. Then I combined them, let them set, and finished the pudding. I wouldn’t let the pudding set too much next time because it became hard to spread over rhe someone delicate cream cheese layer. I did whip up the cream cheese and then I added the heavy cream and it whipped up great. No need to separate.
Heather
Bake, eat, repeat.
Bethany
So very delicious! That being said, if you have a small kitchen like myself - minimal counter space, 1 mixer, only a few bowls - this is an incredible undertaking. It will take a good part of the day and lots of standing. I admit that after all of the steps and washing and transferring, I was disappointed to come away with an 8x8 of dessert that I knew would be gone in 15 minutes. Would love to hear ideas on how to simplify. Just make sure it’s for someone you really love. ;)
Donna
Should the cocoa powder be sweetened or unsweetened?
Julie
Unsweetened.
Tony
To make this extra indulgent and to add a splash of holiday color, pour a bit of raspberry coulis on top when serving
Jill
Thank you for this beautiful recipe. I made the dish in order but can see the sense in making the chocolate pudding layer first. I found the pecan base needed a little less salt. I used callebaut chocolate buttons for the chocolate pudding as these were easier to measure. The result was absolutely extraordinary - dark, rich, semi-sweet, incredible! I would suggest making the whole dish, including the cream, a couple of days ahead to allow the flavours to develop and the layers to firm up.
Dan
Made this as a Thanksgiving dessert. It was delicious. I doubled the recipe and put it in a 9x13 pan. I lined with foil so I could pull the whole thing out and slice it. I added some espresso powder and vanilla extract to the pudding (as I do all chocolate desserts).
Ami P
Is it ok to skip the eggs in the pudding for a plant+Dairy friendly version?
Oat Milk Chocolate Pudding
Use the Oat Milk Chocolate Pudding by Ali Slagle available on the NYT cooking site.
Wendy
other reviewers are right - make the pudding first. But a great dessert that makes people super happy
Heather H.
Absolutely delicious. Subbed pecans for walnuts, used vegan butter for the crust and added a bit of agave which made it a bit more crumbly. Made the pudding first and added cheesecake layer once pudding had cooled (1 hr). Added 1 tsp dark rum, 1/2 tsp powdered sugar and 1/4 tsp cocoa powder to the whipped cream topping mix. Decadent. Perfecto.
LK
Did anyone else not get any cheesecake flavor from this? It was good, don't get my wrong, i just wanted more of the cheesecake taste.
Sarah M
I feel like the cheesecake layer is so much lighter than the pudding layer that it doesn’t quite hold up. Maybe if I made my pudding less thick it would work better. I like how the recipe isn’t overly sweet, but bittersweet chocolate only for the pudding might be too much. I’d also recommend chopping the nuts in the food processor for convenience & consistency.
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