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Chocolate-Caramel-Pecan Cheesecake














Trans-fat Free, Good source of fiber


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 126660% of calories from fat
 % Daily Value *
Total Fat 84g 130%
Saturated Fat 39g 193%
Trans Fat 0g
Cholesterol 276mg 92%
Sodium 778mg 32%
Total Carbohydrate 39g 39%
Dietary Fiber 3g 12%
Sugars g
Protein 42g
Vitamin A 43% Vitamin C 2%
Calcium 32% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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