Chocolate Caramel Cheesecake

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READY IN: 1hr 35mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl, combine graham cracker crumbs, sugar and melted butter.
  • Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan.
  • Pour on melted caramel/pecan mixture and chill for 30 minutes.
  • To make the Caramel Filling:
  • In a small saucepan, combine caramels and milk.
  • Cook over low heat, stirring, until smooth.
  • Stir in chopped pecans.
  • Preheat oven to 325 degrees F.
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
  • Remove from heat and allow to cool to lukewarm.
  • In a large bowl, beat cream cheese, sugar and vanilla until smooth.
  • Beat in the eggs one at a time.
  • Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain.
  • Pour into crust.
  • Bake in the preheated oven for approximately 50 minutes, or until center is almost set.
  • Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking.
  • Cool in oven with door cracked open.
  • Refrigerate at least 5 hours before serving.
  • **Cook time does not include chill time.
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