Chocolate Caramel Pecan Cheesecake Recipe

Name: Chocolate Caramel Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups HONEY MAID Graham Cracker Crumbs; 6 Tbsp. butter or margarine, melted; 1 pkg. (14 oz.) KRAFT Caramels; 1 can (5 oz.) evaporated milk; 1 cup chopped PLANTERS Pecans; 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1/2 cup sugar; 2 eggs; 4 squares BAKER'S Semi-Sweet Chocolate, melted, slightly cooled; 1 tsp. vanilla

Servings: persons

1
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
2
Bake at 350F for 10 minutes if using a silver springform pan.
3
(Bake at 325F for 10 minutes if using a dark nonstick springform pan.)
4
Microwave caramels and milk in small microwavable bowl on HIGH 4 to 5 minutes or until melted, stirring every minute.
5
Pour into crust; sprinkle with pecans.
6
Beat cream cheese and sugar with electric mixer on medium speed until well blended.
7
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
8
Blend in melted chocolate and vanilla; pour over pecans.
9
Place pan on cookie sheet.
10
Bake at 350F; for 45 minutes or until center is almost set if using a silver springform pan.
11
(Bake at 325F for 45 minutes or until center is almost set if using a dark nonstick springform pan.)
12
Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
13
Refrigerate 4 hours or overnight.

1825

kcal

Calories

110

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 cups HONEY MAID Graham Cracker Crumbs, 6 Tbsp. butter or margarine, melted, 1 pkg. (14 oz.) KRAFT Caramels, 1 can (5 oz.) evaporated milk, 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.

That's it — enjoy your meal!

Chocolate Caramel Pecan Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions