Drizzle with caramel and chocolate if desired.

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Recipe Summary

prep:
10 mins
cook:
46 mins
additional:
3 hrs
total:
3 hrs 56 mins
Servings:
12
Yield:
1 10-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Graham Crust:
Caramel Filling:
Cheesecake Filling:

Directions

Instructions Checklist
  • Mix graham cracker crumbs, butter, and 1/3 cup sugar in a bowl. Press mixture into the bottom and up the sides of a 9- to 10-inch springform pan to form crust.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Place caramels and milk in a small saucepan over medium heat; stir until smooth, 5 to 8 minutes. Stir in pecans; pour mixture into the crust. Refrigerate until ready to use.

  • Melt chocolate in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Let cool slightly.

  • Beat cream cheese in a bowl using an electric mixer on high speed until light and fluffy. Add 3/4 cup sugar, eggs, and vanilla extract. Stir in the melted chocolate. Beat until well blended; pour cheesecake filling into the crust.

  • Bake in the preheated oven until center is almost set, 40 to 50 minutes. Cover cheesecake and refrigerate for at least 3 hours.

Nutrition Facts

624 calories; protein 9.3g 19% DV; carbohydrates 59.8g 19% DV; fat 41.1g 63% DV; cholesterol 130.5mg 44% DV; sodium 387.4mg 16% DV. Full Nutrition