Total Time
3hrs 15mins
Prep 2 hrs
Cook 1 hr 15 mins

Taste of Home

Ingredients Nutrition


  1. Combine crumbs and butter; blend well.
  2. Press into the bottom and 2 inches up the sides of a 10-inch springform pan.
  3. Bake at 350 degrees for 8-10 minutes or until set; cool.
  4. In a saucepan over low heat, melt caramels in milk, stirring until smooth.
  5. Cool 5 minutes.
  6. Pour into crust; top with 1 1/2 cups of pecans.
  7. In a mixing bowl, beat cream cheese until smooth.
  8. Add sugar and vanilla; mix well.
  9. Add eggs, one at a time, beating well after each addition.
  10. Add chocolate; mix just until blended.
  11. Carefully spread over pecans.
  12. Bake at 350 degrees for 55-65 minutes or until filling is almost set.
  13. Cool to room temperature.
  14. Chill overnight.
  15. Ganish with remaining pecans and whipped cream if desired.


Most Helpful

I made this awesome cheesecake for my daughters 27th birthday. It was wonderful. Made milk chocolate ganache for the top and did not use any chocolate in the cheesecake batter. Yum-she loved it!! will make again!!

BrigitAnn May 18, 2010

My husband loves this cheesecake - he likes the surprise layer of caramel right before the crust. I made the cheesecake for a pie auction last year, and it was one of the highest selling pies. The most difficult part of making this cheesecake is unwrapping all the caramels. If you are looking for a cheesecake to dazzle your guests, this one is a winner!

Matthewman October 17, 2006

We made this for our annual Valentine dinner for my aunts and it was amazing. It has taken place of our previous favorite, chocolate cookie dough cheesecake.

sherri toelke March 06, 2005

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