Best Chocolate Caramel Pecan Cheesecake Recipes

CHOCOLATE-CARAMEL-PECAN CHEESECAKE

Steps:

• Combine graham cracker crumbs and butter, stirring well.
• Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
• Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.
• Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.
• Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.
• Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended.
• Spoon over pecan layer.
• Bake at 350 degrees for 30 minutes.
• Remove from oven, and run knife around edge of pan to release sides.
• Let cool t o room temperature on a wire rack; cover and chill at least 8 hours before serving.
• Top with pecan halves and serve.

CHOCOLATE CARAMEL PECAN CHEESECAKE

Steps:

• Heat oven to 350°F.
• Mix crumbs and margarine; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
• Microwave caramels and milk in small microwaveable bowl on HIGH 4 min. or until caramels are completely melted, stirring after 2 min. Pour over crust; sprinkle with nuts.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over nuts. Place springform pan on baking sheet.
• Bake 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Serve topped with COOL WHIP.

CHOCOLATE CARAMEL PECAN CHEESECAKE

Steps:

• Crust: Mix crumbs and butter. Press into bottom and sides of 9 inch springform pan. Bake 10 minutes at 350 degrees. Filling: Microwave caramels and milk until melted; stir frequently. Pour over baked crust. Sprinkle pecans over caramel. Beat cream cheese and sugar at medium speed with mixer until well blended. Add eggs, one at a time, mixing well after each one. Blend in chocolate and vanilla. Drop by spoonfuls onto pecans. Spread evenly. Put pan on cookie sheet. Bake 350 degrees for 45 minutes. Cool. Remove from pan. Refrigerate.