Chocolate Cheesecake

Chocolate Cheesecake

Chocolate Cheesecake
There's cheesecake and then there's this powerhouse of desserts. A slice of heaven, this recipe combines pecans, caramels, eggs and more! It's simply sinful.
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Ingredients
  • 1 (14 oz.) pkg. caramels
  • 1 (5 oz.) can evaporated milk
  • Graham Cracker Crust
  • 1 cup chopped pecans, toasted
  • 16 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup semisweet chocolate chips
  • Pecan halves

  • Methods/steps
    1. Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over Graham Cracker Crust in a 9-inch springform pan; sprinkle toasted pecans evenly over caramel layer and set aside.
    2. Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Melt chocolate chips. Stir in vanilla extract and chocolate; beat until blended and spoon over pecan layer. Bake at 350 degrees for 30 minutes.
    3. Remove from oven, and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours. When ready to serve, remove cheesecake from pan and arrange pecan halves around top edge of cheesecake.

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