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Chocolate Caramel Cheesecake
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Decadent chocolate cheesecake with gooey caramel-pecan layer.
Ingredients:
  • 2 cups graham cracker crumbs
  • 0.33333334326744 cup white sugar
  • 0.5 cup butter, melted
  • 30 individually wrapped caramels, unwrapped
  • 3 tablespoons milk
  • 0.75 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 3 (8 ounce) packages cream cheese, softened
  • 0.75 cup white sugar
Instructions:
  • Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Pour the melted caramel/pecan mixture on top and chill for 30 minutes.
  • For the luscious Caramel Filling: Heat caramels and milk in a small saucepan over low heat until creamy. Mix in chopped pecans and preheat your oven to 325°F (165°C).
  • Melt chocolate in a double boiler until smooth. Allow to cool. In a separate bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time. Fold a portion of the filling into the chocolate, then combine everything until smooth. Pour into the crust.
  • Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on the rack underneath the cheesecake to prevent cracking. Allow the cheesecake to cool in the slightly open oven, then refrigerate for at least 5 hours before serving.

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