Caramel Chocolate Cheesecake

29  Ratings
  • 20 min prep
  • 4 hr 10 min total
  • Makes 12 servings.


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Caramel Chocolate Cheesecake Recipe

Ingredients

  • 1-1/2 cups Honey Maid Crumbs
  • 1/4 cup butter, melted
  • 1/2 cup caramel sundae syrup
  • 1/2 cup finely chopped pecans
  • 3 pkg. (250 g each) brick cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 pkg. (225 g) semi-sweet baking chocolate, broken into pieces, melted

Instructions

  • Preheat  oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and 1-inch up the side of a 9-inch springform pan. Bake for 10 min. Pour caramel sauce over crust. Top with pecans.
  • Beat  cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in chocolate; pour into crust.
  • Bake  at 350°F for 50 min. or until centre is almost set if using a silver springform pan. (Or, bake at 325°F for 45 to 50 min. if using a dark nonstick springform pan.) Cool completely, then refrigerate 3 hours or overnight. Garnish with thawed Cool Whip Whipped Topping and additional nuts and caramel sauce, if desired.

Recipe Tips

Make AheadCheesecake can be made up to 1 month in advance. Cool completely before wrapping tightly and freezing until ready to serve. Thaw in refrigerator and garnish just before serving.

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Nutrition Information

Makes 12 servings.

Nutrition per serving:

  • Calories 530 
  • Total fat 35.5 g
  • Saturated fat 16.8 g
  • Cholesterol 108 mg
  • Sodium 459 mg
  • Carbohydrate 48.1 g
  • Dietary fibre 1.5 g
  • Protein 7.3 g
  • Vitamin A 17 %DV
  • Vitamin C 0 %DV
  • Calcium 16 %DV
  • Iron 10 %DV

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