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Chocolate Caramel Pecan Cheesecake

Chocolate Caramel Pecan Cheesecake recipe
photo by:kraft
This cheesecake is awesome on so many levels. The caramel level, the pecan level, the creamy chocolate level. When company comes, give 'em your level best!
time
prep:
25 min
total:
5 hr 5 min
servings
total:
16 servings
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posted:
11/25/2012
Wow, this recipe is awesome! I have made many cheesecakes in my life and this one ranks as one of the best. Instead of using graham crackers for the crust, I used organic shortbread cookies, which were fantastic. This is a super special cheesecake and I recommend it highly.
posted:
6/16/2012
Delicious and easy. Everybody liked it and the presentation was great-no cracks. The only thing I did differently was I made it with 3 packages of cream cheese and 3 eggs and baked at 325 for an hour because I wanted the cheesecake layer to be thicker. The crust is a little difficult to cut because of the caramel. Next time I might omit the pecans because I think the caramel layer would be more gooey without them.
posted:
11/25/2010
I made this recipe last year and I omitted the pecans. Great cake and it was easy to do. I made it this year and I doubled the recipe and made a little adjustment to chocolate and caramels Oh my god it was sooooo gooood mmmmmmmmmm
posted:
1/23/2009
I made this for a Christmas Eve dinner party. It was the first cheesecake that I've ever made and it was a HUGE hit. Everyone loved it and complimented me on it. I did end up using more than the 2 cups of Graham Cracker for the crust, which meant a little more butter as well. Try it!
posted:
6/2/2008
I LOVED IT:)
posted:
3/17/2008
Wonderful recipe, especially, if you like caramel and pecans. It's one of my most requested cheesecakes to make.
posted:
11/30/2006
My friends at work think I am a gourmet cook when I make this! I make it at every holiday party and they just don't realize how easy it is to make!
posted:
10/18/2005
I've been making this recipe for over 10 years now and I always get great compliments. I, too, use crushed vanilla wafers for the crust. I also use 1/2 cup semi-sweet chocolate chips instead of the squares. The key to making this cheesecake esthetically pleasing is to make sure you let the caramel layer cool a bit before you add the cheesecake batter. Also, when you are adding the batter, place it towards the outer rim of the pan first and then fill in the middle. This prevents the caramel from squishing out towards the sides. It will come out perfect every time.
posted:
9/29/2005
Your recipe was in a book that you had sent my husband before we were married about 8 years ago and the recipe called for vanilla wafers for the crust which I find adds to the great taste of the cheese cake. I have taken this cheese cake to work several times and leave with an empty container. Thank You!!
posted:
6/24/2005
This is the ugliest cake I've ever made. I attempted to serve this cake for someone's birthday but was so disgusted by the esthetics of the cake that I had to throw the entire cake away. I would recommend cutting down the amount of caramels used as they bubbled out the top of the cake.
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