Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

From Kraft.

Ingredients Nutrition

  • 1 12 cups vanilla wafers, crushed
  • 34 cup pecans, chopped, divided
  • 14 cup butter, melted
  • 32 caramel candies
  • 3 tablespoons milk
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 4 eggs
  • 8 (1 ounce) semi-sweet chocolate baking squares, divided

Directions

  1. Heat oven to 300*.
  2. Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of a 13x9-inch baking dish.
  3. Microwave caramels and milk in microwaveable bowl on medium 4 to 5 minute or until caramels are melted and mixture is well blended, stirring every 2 minute.
  4. Pour over crust; spread to within 1 inch of edge. Cool.
  5. Beat cream cheese and sugar in large bowl with mixer until blended.
  6. Add sour cream; mix well.
  7. Add eggs; 1 at a time, mixing on low speed after each; just until blended.
  8. Melt 7 chocolate squares.
  9. Stir into cream cheese batter; pour over caramel layer.
  10. Bake 45 to 50 minutes or until center is almost set. Refrigerate 4 hours.
  11. Sprinkle with remaining nuts just befor serving. Melt remaining chocolate square; drizzle over cheesecake.