Chocolate-Caramel-Pecan Cheesecake
Yield
servingsPrep
30 minCook
30 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
graham cracker crumbs
|
*
|
| 14 | ounces |
caramels (candy squares)
|
|
| 1 | cup |
pecans
chopped, toasted |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
pecan halves
|
*
|
| ¼ | cup |
butter
or margarine, melted |
|
| 5 | ounces |
evaporated milk
|
|
| 16 | ounces |
cream cheese
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
semi-sweet chocolate
morsels, null, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
graham cracker crumbs
|
*
|
| 404.6 | ml/g |
caramels (candy squares)
|
|
| 237 | ml |
pecans
chopped, toasted |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
pecan halves
|
*
|
| 59 | ml |
butter
or margarine, melted |
|
| 144.5 | ml/g |
evaporated milk
|
|
| 462.4 | ml/g |
cream cheese
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
semi-sweet chocolate
morsels, null, null |
*
|
Directions
Combine graham cracker crumbs and butter, stirring well.
Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.
Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.
Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, mixing well after each one.
Stir in vanilla and chocolate; beat until blended.
Spoon over pecan layer.
Bake at 350℉ (180℃) F for 30 minutes.
Remove from oven, and run knife around edge of pan to release sides.
Let cool to room temperature on a wire rack; cover and chill at least 8 hours before serving.
Top with pecan halves and serve.
