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Ingredients
| graham cracker crumbs: 2 cups |
| granulated sugar: 1/3 cup |
| salted butter: 1/2 cup (melted) |
| candy caramels: 30 candies (unwrapped) |
| 2% milk: 3 Tbl |
| pecans (chopped): 3/4 cup |
| semisweet chocolate chips (chips): 1 cup |
| cream cheese: 3 8oz packages (softened) |
| granulated sugar: 3/4 cup |
| vanilla extract: 1 tsp |
| eggs: 3 |
Chocolate Caramel Cheesecake
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
50 min -
Servings
11 serving(s)
Tags
- 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.