How to Make Chocolate Caramel Cheesecake - A Step-by-Step Guide

If you're in need of a show-stopping dessert for your next special occasion, look no further than this incredible Chocolate Caramel Cheesecake recipe. Decadent and indulgent, this dessert combines the rich flavors of chocolate and caramel with the creamy texture of a classic cheesecake. Whether you're entertaining a crowd or simply treating yourself to something sweet, this recipe is sure to impress.

The first layer of this Chocolate Caramel Cheesecake is a buttery graham cracker crus...

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Ingredients

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

Information

  • Prep Time: 45 mins
  • Cook Time: 40 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 1 to 9 - inch springform

  • 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.
  • 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).
  • 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.
  • 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

    624 cal.

    • Total Fat: 41g
    • Saturated Fat: 21g
    • Cholesterol: 131mg
    • Sodium: 387mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 2g
    • Total Sugars: 47g
    • Protein: 9g
    • Vitamin C: 0mg
    • Calcium: 106mg
    • Iron: 2mg
    • Potassium: 244mg