Ingredients for Chocolate Caramel Cheesecake
- 1 ½ cups vanilla wafers
- Butter
- Vanilla Caramels
- ½ cup evaporated milk
- Pecans
- 2 (8-ounce) packages cream cheese
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Semisweet Chocolate Piece
- Whipped cream (for garnish)
- Semisweet Chocolate
- Caramel Ice Cream Topping
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How to Make Chocolate Caramel Cheesecake
- Preheat oven to 350°F (175°C).
- For the crust: Crush 1 ½ cups vanilla wafers into fine crumbs (using a food processor or rolling pin in a bag).
- Combine crushed wafers with ¼ cup melted unsalted butter. Press firmly into the bottom and about 2 inches up the sides of a 9-inch springform pan.
- Bake for 10 minutes. Let cool completely.
- For the caramel layer: In a medium saucepan, combine 14 ounces caramels and ½ cup evaporated milk.
- Cook over low heat, stirring constantly, until caramels are melted and smooth. Remove from heat.
- Pour caramel mixture over the cooled crust. Sprinkle evenly with 1 cup chopped pecans.
- Refrigerate while preparing the filling.
- For the filling: In a large bowl, beat 2 (8-ounce) packages cream cheese, 1 ½ cups granulated sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy.
- Beat in 4 large eggs one at a time on low speed, mixing until just combined.
- Melt 6 ounces of semi-sweet chocolate chips and stir into the cream cheese mixture until smooth.
- Pour the filling over the caramel-pecan layer.
- Bake at 350°F (175°C) for 40-45 minutes, or until the center is almost set.
- Cool cheesecake in the pan on a wire rack for 15 minutes.
- Run a thin knife around the edge of the cheesecake to loosen it from the pan.
- Cool completely on the wire rack before refrigerating.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Let the cheesecake stand at room temperature for about 20 minutes before serving.
- Garnish each slice with whipped cream, extra chopped pecans, melted chocolate, chocolate curls, and/or caramel topping.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
142g
Fat
78g
Carbs
14g
