Chocolate Caramel Cheesecake Recipe Recipe

Name: Chocolate Caramel Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 vanilla wafers, crushed (2 cups); 6 tablespoons melted butter; 1 (14 ounce) package vanilla caramels, about 48; 1 (5 ounce) can evaporated milk; 1 cup chopped pecans, toasted; 2 (8 ounce) packages cream cheese, softened; ½ cup sugar; 1 teaspoon vanilla extract; 2 eggs; ½ cup semisweet chocolate piece, melted and slightly cooled; whipped cream (optional); pecans, chopped (optional); semisweet chocolate piece, melted, optional for drizzling; caramel ice cream topping (optional)

Servings: persons

50 vanilla wafers, crushed (2 cups)
6 tablespoons melted butter
1 (14 ounce) package vanilla caramels, about 48
1 (5 ounce) can evaporated milk
1 cup chopped pecans, toasted
2 (8 ounce) packages cream cheese, softened
½ cup sugar
1 teaspoon vanilla extract
2 eggs
½ cup semisweet chocolate piece, melted and slightly cooled
whipped cream (optional)
pecans, chopped (optional)
semisweet chocolate piece, melted, optional for drizzling
caramel ice cream topping (optional)

1
Preheat oven to 350 degrees.
2
For crust, combine vanilla wafers and melted butter.
3
Press mixture onto bottom and about 2 inches up sides of a 9-inch springform pan.
4
Bake in preheated oven for 10 minutes.
5
Cool on wire rack.
6
Cook and stir caramels and evaporated milk over low heat until smooth.
7
Pour over crust.
8
Sprinkle with 1 cup pecans.
9
Chill while preparing filling.
10
For filling, beat cream cheese, sugar and vanilla with an electric mixer until combined.
11
Add eggs; beat on low speed just until combined (do not overbeat).
12
Stir in melted chocolate.
13
Pour over carmel-pecan layer.
14
Bake in preheated oven 40 minutes or until center appears nearly set when shaken.
15
Cool cheesecake in pan on a wire rack for 15 minutes.
16
Loosen crust from sides of pan; cool 30 minutes more.
17
Remove sides of pan; cool cheesecake completely.
18
Cover and chill for at least 4 hours before serving.
19
Let cheesecake stand at room temperature for 20 minutes before serving.
20
Cut into wedges to serve.
21
If desired, garnish each serving with whipped cream, pecans, melted chocolate and caramel topping.

4533

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 50 vanilla wafers, crushed (2 cups), 6 tablespoons melted butter, 1 (14 ounce) package vanilla caramels, about 48, 1 (5 ounce) can evaporated milk, and more.

Yes, Chocolate Caramel Cheesecake Recipe 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.

Chocolate Caramel Cheesecake Recipe

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