Chocolate Caramel Pecan Cheesecake

Chocolate Caramel Pecan Cheesecake recipe

photo by:kraft

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 s...read more

posted by

LakeErieGal

on 11/25/2012

time

prep:

25 min

total:

5 hr 5 min

servings

total:

16 servings

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What You Need

cups HONEY MAID Graham Cracker Crumbs

Tbsp. margarine or butter, melted

bag (14 oz.) KRAFT Caramels

can (5 oz.) evaporated milk

cup chopped PLANTERS Pecans

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly

tsp. vanilla

eggs

cups thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs and margarine; press firmly onto bottom and 1 inch up side of pan. Bake 10 min.

MICROWAVE caramels and milk in small microwavable bowl on HIGH 4 minutes or until caramels are completely melted, stirring after 2 min. Pour over crust; sprinkle with pecans.

BEAT cream cheese and sugar in large bowl with mixer on medium speed until well blended. Add chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended; pour over pecans. Place springform pan on baking sheet.

BAKE 45 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Serve topped with COOL WHIP.

Kraft Kitchens Tips

Size-Wise

This cheesecake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this delectable dessert.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

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LakeErieGal

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.

cassandra1974

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.

monica5151

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

megrome

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!

RedWine064

posted:6/2/2008

I LOVED IT:)

a cook

posted:3/17/2008

Wonderful recipe, especially, if you like caramel and pecans. It's one of my most requested cheesecakes to make.

a cook

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!

a cook

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.

a cook

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!!

a cook

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.