Skip to main content New<> this month
Get the Allrecipes magazine

Chocolate Caramel Cheesecake

Rated as 4.73 out of 5 Stars

"I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired."
Added to shopping list. Go to shopping list.


1 h 30 m servings 624
Original recipe yields 12 servings (1 - 9 inch springform)


{{model.addEditText}} Print
  1. In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
  2. To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
  3. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
  4. Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

Nutrition Facts

Per Serving: 624 calories; 41.1 59.8 9.3 131 387 Full nutrition

Explore more


Read all reviews 115
  1. 140 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

This is a fabulous cheesecake recipe, but I wanted to warn all those low-fat junkies out there that this recipe should not be modified. I made it once as directed (except used Oreo crumbs for t...

Most helpful critical review

Not sure what I did wrong but it bombed out of me big time! Was as hard as a rock so had to throw away :-(

Most helpful
Most positive
Least positive

This is a fabulous cheesecake recipe, but I wanted to warn all those low-fat junkies out there that this recipe should not be modified. I made it once as directed (except used Oreo crumbs for t...

WOW, If i could, I would give this recipe 10 stars. I made it for a church function last night, and I had people coming up to me all night telling me how fabulous it was, one girl scraped the bo...

This cheesecake was absolutely delicious!! The caramel layer was not hard, as some "turtle" type cheesecakes get, I followed the recipe exactly, making sure the ingredients were at room temperat...

I've made many cheesecakes, but this certainly cracks the top three! The recipe is relatively easy and a cinch to alter to make it your own. I used the Nestle chocolate/caramel swirl chips and a...

This is a great cheesecake! Cheesecakes are so hard to get perfect-make sure cream cheese is at room temperature, along with the eggs! If you do get tiny lumps, they don't ruin the cheesecake;...

This was the first time I've ever made a "real" cheesecake and it was a big hit! It wasn't too difficult, but I did make a few changes...I made my crust out of Oreo crumbs instead, and I would ...

Great recipe. I too, made the crust using chocolate graham crackers (2 packages). Instead of making the caramel, I purchased smuckers caramel to save time. Just make sure it's the thicker carame...

I must agree with 'Chaenyn' in saying "what do you do with the carmel sauce???" I assume from the line in the 'intro' about the ribbon of carmel through the cake, it is to be poured in as a swi...

I, too, substituted Oreo cookie crumbs for the graham crackers. I made this for a belated birthday cake for my husband (he's an over the road trucker), and it's definitely a WINNER! I'm also a...