Chocolate-Caramel-Pecan Cheesecake – a delicious recipe with caramels, milk, graham cracker crust, pecans, cream cheese, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often.
2
Pour over graham cracker crust; sprinkle toasted pecans evenly over caramel layer and set aside.
3
Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add sugar, mixing well.
4
Add eggs, one at a time, beating well after each addition.
5
Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer.
6
Bake at 350u00b0 for 30 minutes.
7
Remove from oven and run knife around edge of pan to release sides.
8
Let cool to room temperature on a wire rack.
9
Cover and chill at least 8 hours.
10
When ready to serve, remove cheesecake from pan; arrange pecan halves around top edge of cheesecake.
11
Yields one 9-inch cheese cake.
1038
kcal
Calories
80
g
Fat
69
g
Carbs
18
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 10 ingredients. The key ingredients include: 1 (14 oz.) pkg. caramels, 1 (5 oz.) can evaporated milk, graham cracker crust, 1 c. chopped pecans, toasted, and more.
Yes, Chocolate-Caramel-Pecan 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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