Comida Kraft
Recipe Box

Caramel-Pecan Cheesecake

Caramel-Pecan Cheesecake is rated 4.671875 out of 5 by 64.
Prep Time
20
min.
Total Time
6
hr.
30
min.
Servings

16 servings

This glorious Caramel-Pecan Cheesecake looks like special-occasion fare, but it only takes 20 minutes to prepare for the oven.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix graham crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  • Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute. Stir in nuts. Reserve 1/2 cup caramel mixture for topping; drizzle remaining caramel mixture over bottom of crust. Refrigerate 10 min.
  • Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
  • Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Top with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake.

Size Wise

Enjoy a serving of this cheesecake on special occasions.

Note

If using a dark nonstick springform pan, reduce oven temperature to 300°F.

How to Easily Drizzle Melted Chocolate

Melt BAKER'S Chocolate as directed on package. Use a teaspoon to drizzle chocolate back and forth over dessert in desired design. Or, spoon melted chocolate into small resealable plastic bag; press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use bag to drizzle chocolate over dessert.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 430
Total fat 29g
Saturated fat 14g
Cholesterol 110mg
Sodium 350mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 28g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from OMG This recipe was SOOOOO good. OMG This recipe was SOOOOO good. I added a tad bit more sugar and actually forgot the chocolate to drizzle over and it was STILL fantastic. I savored EVERy bite of this cheesecake and my neighbors were in awe that I made this dessert. It was so simple to make but it looks so elegant and fancy people won't believe you made it! Definitely will add this to my "special recipe" box. Thanks Kraft!!
Date published: 2007-08-21
Rated 4 out of 5 by from This is the first recipe for a baked cheese cake I have made very easy to follow the recipe and the... This is the first recipe for a baked cheese cake I have made very easy to follow the recipe and the cheese cake tasted fantastic I had a problem cutting the crust I suppose because of the caramel...but that was probably my error. next time I will probably leave the chocolate off the top even though I love Chocolate I would love it without in this recipe.
Date published: 2006-09-25
Rated 5 out of 5 by from I made this cheesecake last night for some dinner guests for the first time. I made this cheesecake last night for some dinner guests for the first time. It was an awesome hit. My friend asked if I was going to make it for a thanksgiving dinner. I most likely will. It was not sweet at all. Very easy to make. The chocolate you may want to use two squares instead of the one. The one square just wasnt enough. It was great though.
Date published: 2007-11-06
Rated 5 out of 5 by from This is the best cheesecake ever! This is the best cheesecake ever! I have to make 2 cakes to satisfy everyone. I make it without the chocolate or pecans and it is awesome. I found out that the cake does not like to cut into pieces very well when there is the caramel layer on the bottom so i put the caramel in the middle of the cake and drizzle the rest on top and it turns out great!
Date published: 2005-03-24
Rated 5 out of 5 by from This is a great recipe. This is a great recipe. Instead of using the kraft caramels, I used caramel ice cream topping. It squirts straight out of the bottle and you don't have to unwrap and melt all of those squares. It is also easy to cut because it doesn't harden like the caramel squares. I omitted the milk and added pecans in with the caramel.
Date published: 2006-12-30
Rated 5 out of 5 by from I made this for Thanksgiving. I made this for Thanksgiving. My guests accused me of buying it at Cheescake Factory. It was the best dessert I have ever made. I did find it was easier to slice after it has been out of the fridge for at least 30 minutes. Am cooking for 100 at church this Wednesday and have decided to make it for dessert.
Date published: 2006-11-24
Rated 5 out of 5 by from I made this for a dinner party. I made this for a dinner party. It was a big hit everyone loved it. I will definitely make it again. I used caramel ice cream topping on the bottom and top to save time, but it bakes into the crust. It was great on top, but I will use the caramels as the recipe calls next time.
Date published: 2010-02-10
Rated 5 out of 5 by from I have made this cheesecake several times and it has been a hit with everyone who tried it. I have made this cheesecake several times and it has been a hit with everyone who tried it. This so far is the best cheesecake I have ever had. I will be making a third one for a bridal shower. This cheesecake if very elequant and would be very impressive to your quest.
Date published: 2005-05-06
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