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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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What You Need

2
cups  graham cracker crumbs
6
Tbsp.  margarine or butter, melted
1
bag  (14 oz.) KRAFT Caramels
1
can  (5 oz.) evaporated milk
1
cup  chopped PLANTERS Pecans
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar
1
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
1
tsp.  vanilla
2
 eggs
2
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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