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Chocolate Caramel Pecan Cheesecake
Chocolate Caramel Pecan Cheesecake

Chocolate Caramel Pecan Cheesecake

5 Hr(s) 30 Min(s)
35 Min(s) Prep
4 Hr(s) 55 Min(s) Cook
What You Need
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12 servings
Original recipe yields 12 servings
46 to 48 vanilla wafers, finely crushed (2 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (14 oz.) caramels
1/4 cup milk
1 cup chopped pecans
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 egg s
4 squares BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
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Let's Make It
1
Mix crumbs and butter; spread onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 325°F for 10 minutes.
2
Microwave caramels and milk in small microwavable bowl on HIGH 4 to 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.
3
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in melted chocolate; pour over pecans.
4
Bake at 325°F for 45 to 50 minutes 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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12
* 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.
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