Caramel Chocolate Cheesecake – a delicious recipe with Honey, butter, caramel sundae syrup, pecans, Cream Cheese, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Mix crumbs and butter.
3
Press firmly onto bottom and 1-inch up the side of a 9-inch springform pan.
4
Bake for 10 min.
5
Pour caramel sauce over crust.
6
Top with pecans.
7
Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended.
8
Add eggs, 1 at a time, mixing just until blended after each addition.
9
Stir in chocolate; pour into crust.
10
Bake at 350F for 50 min.
11
or until centre is almost set if using a silver springform pan.
12
(Or, bake at 325F for 45 to 50 min.
13
if using a dark nonstick springform pan.)
14
Cool completely, then refrigerate 3 hours or overnight.
15
Garnish with thawed Cool Whip Whipped Topping and additional nuts and caramel sauce, if desired.
1310
kcal
Calories
95
g
Fat
97
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 cups Honey Maid Graham Crumbs, 1/4 cup butter, melted, 1/2 cup caramel sundae syrup, 1/2 cup finely chopped pecans, and more.
Yes, Caramel Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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