Chocolate Caramel Pecan Cheesecake

Name: Chocolate Caramel Pecan Cheesecake
Prep time: 25 min
Total time: 305 min
Yield: 16
Ingredients: 2 cups HONEY MAID Graham Cracker Crumbs; 6 Tbsp. margarine or 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 min

Servings:

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 eggs
2 cups thawed frozen whipped topping

Nutrition factsNutrition information

Recipe Tips

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.

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.

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.

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.