Chocolate Caramel Pecan Cheesecake

4.6
(20) 19 Reviews
Prep Time
25
min.
Total Time
5
hr.
5
min.
Servings

16 servings

This cheesecake gives you its level best: the caramel level, the pecan level, and the creamy chocolate level!

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What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 440
% Daily Value
Total fat 28g
Saturated fat 12g
Cholesterol 60mg
Sodium 340mg
Carbohydrate 45g
Dietary fiber 2g
Sugars 33g
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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  • LakeErieGal |

    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 |

    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 |

    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

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