Chocolate Caramel Cheesecake – a delicious recipe with crackers, butter, caramels, milk, pecans, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a
2
. Bake at 350u00b0 for 5-10 minutes or until set. Cool on a wire rack.
3
In a small saucepan over low heat, stir caramels and milk until smooth. Pour over crust. Sprinkle with pecans.
4
In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate. Add eggs; beat on low speed just until combined. Pour over caramel layer. Place pan on
5
.
6
Bake at 350u00b0 for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
7
Chill for 4 hours or overnight. Remove sides of pan. Refrigerate leftovers.
932
kcal
Calories
72
g
Fat
34
g
Carbs
40
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 9 ingredients. The key ingredients include: 6 whole reduced-fat graham crackers, crushed, 3 tablespoons butter, melted, 25 caramels, 1/4 cup fat-free evaporated milk, and more.
Yes, Chocolate Caramel 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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