Chocolate Caramel Pecan Cheesecake
5 Hr(s) 5 Min(s) (incl. refrigerating)
25 Min(s) Prep
4 Hr(s) 40 Min(s) Cook
This cheesecake gives you its level best: the caramel level, the pecan level, and the creamy chocolate level!
What You Need
Select All
16 servings
Original recipe yields 16 servings
2 cups graham cracker crumbs
6 Tbsp. margarine or butter, melted
1 can (5 oz.) evaporated milk
1 cup chopped pecans
1/2 cup sugar
1 tsp. vanilla
2 eggs
Let's Make It
1
Heat oven to 350°F.
2
Mix crumbs and margarine; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
3
Microwave caramels and milk in small microwaveable bowl on HIGH 4 min. or until caramels are completely melted, stirring after 2 min. Pour over crust; sprinkle with nuts.
4
Beat cream cheese and sugar in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over nuts. Place springform pan on baking sheet.
5
Bake 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Serve topped with COOL WHIP.
Kitchen Tips
Tip 1
How to
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.
Nutrition
Calories
440
Calories From Fat
0
% Daily Value*
Total Fat 27g
35%
Saturated Fat 12g
60%
Trans Fat 2g
Cholesterol 65mg
22%
Sodium 330mg
14%
Total Carbohydrates 45g
16%
Dietary Fiber 2g
7%
Sugars 34g
68%
Protein 6g
12%
Vitamin A
10%
Vitamin C
0%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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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