Caramel Pecan Cheesecake
Prep time15 min
Total time5hr 25min
ServingsMakes 16 servings, 1 slice each.
Ingredients
- 2 cups HONEY MAID Graham Cracker Crumbs
- 6 Tbsp. butter or margarine, melted
- 35 caramels
- ¼ cup milk
- 1 cup chopped pecans
- 3 pkg. (8 oz. each) brick cream cheese, softened
- ¾ cup sugar
- 1 tsp. vanilla
- 3 eggs
- 1 oz. semi-sweet baking chocolate
Preparation
- Mix crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
- Place caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.
- Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
- Bake at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
- Top with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
Recipe Tips
- Size-Wise
Enjoy a serving of this indulgent cheesecake on special occasions. - Note
If using a dark nonstick springform pan, bake at 300°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. - How to Pipe Chocolate
Piping chocolate takes only a flick of the wrist. Microwave chocolate as directed on package. Spoon melted chocolate into a freezerweight resealable plastic bag; seal bag. Fold down top of bag tightly and snip a tiny (about 1/8-in.) piece off one of the bottom corners of bag. Holding the top of the bag firmly, drizzle chocolate through opening in desired pattern.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 420 |
| % Daily Value* | |
| Total fat 28g | |
| Saturated fat 14g | |
| Cholesterol 100mg | |
| Sodium 360mg | |
| Carbohydrate 37g | |
| Dietary fiber 2g | |
| Total sugars 27g | |
| Protein 6g | |
| Vitamin A | 15 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 4 %DV |
