Chocolate Caramel Pecan Cheesecake

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 2 cups HONEY MAID Graham Cracker Crumbs
  • 6 Tbsp. margarine or 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 egg s
  • 2 cups thawed frozen whipped topping

Nutrition facts

Recipe Tips

1

Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs and margarine; press firmly onto bottom and 1 inch up side of pan. Bake 10 min.

2

Microwave caramels and milk in small microwavable bowl on HIGH 4 minutes or until caramels are completely melted, stirring after 2 min. Pour over crust; sprinkle with pecans.

3

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

4

Bake 45 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Serve topped with whipped topping.