Chocolate Caramel Pecan Cheesecake

Name: Chocolate Caramel Pecan Cheesecake
Prep time: 25 min
Total time: 330 min
Yield: 16
Ingredients: 16 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs); 6 Tbsp. butter, melted; 1 pkg. caramels; 1 can evaporated milk; 1 cup pecans; 2 pkg. brick cream cheese, softened; ½ cup sugar; 1 pkg. semi-sweet baking chocolate, melted, cooled slightly; 1 tsp. vanilla; 2 eggs; 2 cups frozen whipped topping

At the holidays, it is appropriate to show off your kitchen skills with a showstopper dessert. This gorgeous cheesecake will have everyone wanting to skip to dessert!

Let's whip it up

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Ingredient list

16 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs)
6 Tbsp. butter, melted
1 pkg. (11 oz.) caramels
1 can (5 oz.) evaporated milk
1 cup chopped pecans
2 pkg. (8 oz. each) brick cream cheese, softened
½ cup sugar
1 pkg. (4 oz.) semi-sweet baking chocolate, melted, cooled slightly
1 tsp. vanilla
2 eggs
2 cups thawed frozen whipped topping

Nutrition factsNutrition information

Recipe Tips

Heat oven to 350°F.

Combine graham crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.; cool.

Microwave caramels and milk in small microwaveable bowl on HIGH 4 min. or until caramels are completely melted and sauce is well blended, stirring every 2 min. Pour over crust; sprinkle with nuts.

Beat cream cheese and sugar in large bowl with mixer until well blended. Add chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over nuts. Place springform pan on baking sheet.

Bake cheesecake 45 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours.

Serve topped with the whipped topping.