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Chocolate Caramel Cheesecake
SUBMITTED BY:
-OLIVE-
PHOTO BY:
SunFlower
"I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired."
RECIPE RATING:
Read Reviews
(75)
Review/Rate This Recipe
PREP TIME
45 Min
COOK TIME
40 Min
READY IN
1 Hr 30 Min
Original recipe yield 1 - 9 inch springform
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups graham cracker crumbs
1/3 cup white sugar
1/2 cup butter, melted
30 individually wrapped caramels, unwrapped
3 tablespoons milk
3/4 cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
3 eggs
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DIRECTIONS
In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.
FOOTNOTE
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REVIEWS
Reviewed on Jan. 20, 2004 by LORIGUILDERSON
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LORIGUILDERSON
Jan. 20, 2004
This cheesecake was absolutely delicious!! The caramel layer was not hard, as some "turtle" type cheesecakes get, I followed the recipe exactly, making sure the ingredients were at room temperature. I baked in a 325 oven for exactly 50 mins. with a 9" cake pan full of hot, boiled water on the oven rack beneath the rack the cheesecake was on. The cheesecake had a 2-3" wobbly circle, in the centre at this point. I turned my oven off, cracked the door open and left it for a good 4-5 hours until it was completely cool. It set up beautifully, with NO cracks. I then transferred it to the fridge, and decorated it the next day with sweetened whipped cream that I had added some whip cream stabilizer to. I also sprinkled the piped cream with some chopped pecans, and added a cherry on top of each dollop of cream. To cut, I ran hot water on the knife, and wiped it off between each cut. It cut beautifully!! I served it with some Smucker's caramel sauce. Delish!! My sil absolutely loved it!! (i made it for her 40th b-day)
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8 users found this review helpful
This cheesecake was absolutely delicious!! The caramel layer was not hard, as some "turtle"...
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Reviewed on Dec. 30, 2003 by Baker Bee
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Baker Bee
Dec. 30, 2003
This is a fabulous cheesecake recipe, but I wanted to warn all those low-fat junkies out there that this recipe should not be modified. I made it once as directed (except used Oreo crumbs for the crust, which I highly recommend) and it turned out perfectly - tasted amazing! I made it a second time with 1/3 less fat cream cheese and it was really disappointing. I'm usually all for low-fat modifications because often you can't really tell and it makes sweets a lot healthier, but resist the temptation here. It just doesn't taste right and the texture is off. Go all out on this if you're going to make it. And do make it because you will seriously impress your friends and family.
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8 users found this review helpful
This is a fabulous cheesecake recipe, but I wanted to warn all those low-fat junkies out there...
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Reviewed on Nov. 6, 2006 by momtovn
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momtovn
Nov. 6, 2006
WOW, If i could, I would give this recipe 10 stars. I made it for a church function last night, and I had people coming up to me all night telling me how fabulous it was, one girl scraped the bottom of the platter and showed me she had to o that just to get a taste. another man ate his, and his wife's peice, and tried to steal some one elses! I must have said thank you 100 times. I Used chocolate graham cracker for the crust, milk chocolate intead of semi-sweet, and baked it in a water bath. I was perfect. I cut it first into slices ( so it would be easier to serve) then I melted some more caramel, and some chocolate and alternates swirling them over the cut peices, which worked out nicely becuase it oozed down into the slices and made it taste even yummier, and It looked prettier than if I had to cut it already decorated! thnak you so much for this reipe, definetly making this again!!
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7 users found this review helpful
WOW, If i could, I would give this recipe 10 stars. I made it for a church function last...
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Reviewed on Mar. 11, 2003 by
RLR12473
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RLR12473
Mar. 11, 2003
This was the first time I've ever made a "real" cheesecake and it was a big hit! It wasn't too difficult, but I did make a few changes...I made my crust out of Oreo crumbs instead, and I would say it needs more caramel for the layer over the crust (maybe 50 caramels instead, because you could hardly see the layer) and then maybe more pecans too...but it was great and everybody asked for the recipe! Thanks!!! Renee - MN
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6 users found this review helpful
This was the first time I've ever made a "real" cheesecake and it was a big hit! It wasn't...
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Reviewed on Feb. 7, 2003 by LITTLEASIA
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LITTLEASIA
Feb. 7, 2003
This cheesecake was a hit. I made it for my family at Thanksgiving and they loved it!! I had to fight to get a slice of my own cheesecake. I made one little change, I tried this recipe at home and I thought the chocolate made it too rich. So, when I made it for my family I just left the chocolate out of the mix. Instead, I drizzeld melted chocolate on the cheesecake before serving. It didn't matter to them b/c they ate it up!!
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6 users found this review helpful
This cheesecake was a hit. I made it for my family at Thanksgiving and they loved it!! I had...
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Reviewed on Feb. 5, 2003 by JENNJEFF
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JENNJEFF
Feb. 5, 2003
Excellent recipe! I made a few modifications--used a mixture of 3/4 chocolate wafer cookies to 1/4 honey grahams and reduced the sugar in the crust to 2 T. Added a bit more sugar to the cheesecake mixture, and toasted the pecans before chopping and adding to the caramel. Served with homemade caramel sauce and whipped cream with cocoa sweetened with the caramel. Very nice. Great texture, straightforward directions. Would definitely make this again. Husband said it was the best cheesecake he'd ever eaten, and he is not even a big cheesecake fan:-) Thanks for the great recipe!
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4 users found this review helpful
Excellent recipe! I made a few modifications--used a mixture of 3/4 chocolate wafer cookies...
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Reviewed on Nov. 28, 2005 by
SYRIELLE
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SYRIELLE
Nov. 28, 2005
This is a great cheesecake! Cheesecakes are so hard to get perfect-make sure cream cheese is at room temperature, along with the eggs! If you do get tiny lumps, they don't ruin the cheesecake; it's just not as pretty. Make sure your crust doesn't have any leaks for the caramel layer to go through, or you'll have a hard time getting the pie out of the pan! I will probably pour the caramel over the top when serving instead next time. The caramel is chewy in the crust, something some people may not like. Excellent recipe!
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3 users found this review helpful
This is a great cheesecake! Cheesecakes are so hard to get perfect-make sure cream cheese is...
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Reviewed on Feb. 28, 2003 by KITTYMOM11001
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KITTYMOM11001
Feb. 28, 2003
I, too, substituted Oreo cookie crumbs for the graham crackers. I made this for a belated birthday cake for my husband (he's an over the road trucker), and it's definitely a WINNER! I'm also a first-time cheesecake maker, and the recipe is very easy!
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3 users found this review helpful
I, too, substituted Oreo cookie crumbs for the graham crackers. I made this for a belated...
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Reviewed on Feb. 6, 2003 by JKV1127
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JKV1127
Feb. 6, 2003
I must agree with 'Chaenyn' in saying "what do you do with the carmel sauce???" I assume from the line in the 'intro' about the ribbon of carmel through the cake, it is to be poured in as a swirl or layer? Clarifying that would be MOST helpful. It was delicious and I did swirl it in.
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3 users found this review helpful
I must agree with 'Chaenyn' in saying "what do you do with the carmel sauce???" I assume from...
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