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Caramel-Chocolate Cheesecake
Caramel-Chocolate Cheesecake

Caramel-Chocolate Cheesecake

27 Review(s)
Cook Minutes 5 Hr 10 Min
Prep : 20 Min Cook: 4 Hr 50 Min
Creamy cheesecake... buttery graham crumb crust... caramel drizzle and a sprinkling of pecans. Be sure to save yourself a piece, because this Caramel-Chocolate Cheesecake is going to disappear quickly. This decadent cheesecake is delicious enough to satisfy anyone's sweet tooth.
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups graham crumbs
1/4 cup butter, melted
1-1/2 cups pecan halves, divided
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1 pkg. (225 g) Baker's Semi-Sweet Chocolate, melted
3 eggs
3/4 cup caramel syrup, divided
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Combine graham crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
Step 3
Meanwhile, finely chop 1/2 cup nuts; set aside. Beat cream cheese and sugar in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Step 4
Pour 1/2 cup caramel syrup onto bottom of crust; sprinkle with chopped nuts. Cover with cream cheese batter.
Step 5
Bake 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Step 6
Garnish with remaining nuts, then drizzle with caramel syrup before serving.
Kraft Kitchen Tips!
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Cooking Know-How
If baking this delicious cheesecake in a dark nonstick springform pan, reduce the oven temperature to 325°F and check the cheesecake for doneness after 45 min.
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Serving Suggestion
Serve topped with thawed Cool Whip Whipped Topping.
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Note
This delicious cheesecake can be baked in advance. Cool the cheesecake completely, then wrap it tightly and freeze u to 1 month. Thaw in refrigerator, then top with remaining nuts and caramel syrup just before serving.
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Size Wise
Enjoy a serving of this indulgent cake on occasion, but keep portion size in mind.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
440
Calories From Fat
0
% Daily Value
Total fat 31 g
48 %
Saturated fat 15 g
75 %
Cholesterol 105 mg
Sodium 310 mg
13 %
Total carbohydrate 38 g
13 %
Dietary fibre 1 g
4 %
Sugars 29 g
Protein 7 g
Vitamin A
2 %
Vitamin C
0 %
Calcium
0 %
Iron
2 %
Servings
16 servings (117g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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