Comida Kraft
Recipe Box

Caramel-Pecan Cheesecake

(77) 65 Reviews
Prep Time
Total Time

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.


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


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 430
% Daily Value
Total fat 29g
Saturated fat 14g
Cholesterol 110mg
Sodium 350mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 28g
Protein 7g
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

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  • Carissa230 |

    This was delicious. We only let it set for 4 hours before cutting into it. The next day it tasted even better though so I would suggest being patient and waiting the 24 hours before eating it.

  • lfjack |

    My only problem was that my cheesecake cracked in the someone told me to bake it in a water bath next time, regardless of the crack my sons gobbled the whole thing up and I only had one slice so I will be making it again.

  • cassandra1974 |

    I added half the pecans to the crust mixture and used the other half for the sauce. It tasted great and the cheesecake was really beautiful because the caramel and chocolate hid any cracks.

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