Layered Chocolate Caramel Cheesecake recipe

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Ingredients

2 cups graham cracker crumbs
½ cup butter, melted
⅓ cup white sugar
30 caramel candies
3 tablespoons milk
¾ cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract

Nutrition Info

623.8 calories
carbohydrate: 59.8 g
cholesterol: 130.5 mg
fat: 41.1 g
fiber: 1.9 g
protein: 9.3 g
saturatedFat: 21.3 g
servingSize: -
sodium: 387.4 mg
sugar: 47.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

  3. 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.

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

  5. 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.

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

Recipe Yield

1 10-inch cheesecake

Recipe Note

Drizzle with caramel and chocolate if desired.

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