Chocolate Caramel Nut Cheesecake Recipe

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Most Helpful Positive Review

Dec 10, 2003

This cheesecake is absolutely marvelous! One of the reviewers (KIMAR) had trouble making the crust. She thought the ratio of crumbs to butter was off. I think her oven was off. I have made this numerious times and NEVER had a problem with the crust. To the reviewer who said they had a problem with the top cracking, this happens with most cheescakes that get overbaked. Always watch your cheesecake when there is 5-10 minutes left in the baking process. Cheesecake is done when the center is set (sort of looks like Jello). Overall, this recipe is terrific on ease & taste. I don't think KIMAR knows the first thing in baking cheesecakes. It takes a lot of practice. And this one is a great one to start with! I also followed other people's reviews and garnished with chocolate and caramel sauce. I then sliced snickers and placed them around the edge! What a professional look! Thanks so much for this great recipe!

—LWKITCHEN

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Most Helpful Critical Review

Jun 30, 2003

About the crust: The ratio of crumbs to butter is off. It seemed rather dry, as if there wasn't enough butter in it, but I made the mistake of trusting the recipe rather than my own instincts. After only 8 minutes in the oven, I began to smell it burning. Indeed, my crust was very burnt and had to be thrown out. I found several other cheesecake recipes with graham cracker crusts that used more butter in the crust and didn't bake the crust, just refrigerated it until the batter was ready to be poured over it. So I remade the crust, using an additional 1 tablespoon of butter and didn't bake the crust, just refrigerated it until I was ready to pour the batter in. That seemed to work well. However, I was disappointed in this cheesecake. It was rather flat, resembling a pie more than a cheesecake. A rather disappointing outcome after having to remake the crust after it burned.

—KIMAR

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91 Ratings

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Nov 24, 2005

This was delicious! I wanted a thicker cheesecake so I added an extra package of cream cheese and an extra egg, extra 1/4 cup sugar, a bit more chopped Snickers bar to compensate. My 9 inch springform had broken during our move a couple months ago, so I had to use an 8 inch. It made a very tall, but lovely, cheesecake. Just had to bake it about 20 minutes longer. Left it in the oven for about 2 hours after I turned it off. Garnished with mini Snickers bars and Praline Sundae Topping from this site. Very delicious, and a great dessert for Thanksgiving!

—What a Dish!

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Nov 30, 2007

Made this for the family as one of 12 desserts for Thanksgiving dinner. Let's just say that it only lasted aobut 12 minutes before the serving tray was wiped clean! It has already been requested for Christmas! Excellent with just a couple of modifications. As stated in other cheesecake reviews, make sure that all of the ingredients are at room temperature before starting and that the cheesecake has time to sit overnight in the fridge.

—aggiegurl

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Sep 05, 2004

Very yummy! I wish I had added a little more butter to the crust, it turned out very crumbly and made a mess when serving it. I added more Snickers to the batter, made a milk chocolate glaze for the top and sprinkled chopped peanuts over that. I used whipped cream, caramel sauce, and sliced Snickers for a garnish. It was beautiful and delicious, despite the messy crust! Oh, and light cream cheese works great for this recipe!

—REBEKAHMO

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Jul 08, 2005

I changed it a little.Because the first time I made it the cake was so thin and cracked even though I used a hot water bath.My niece and I made the changes following : 5 (8z) cream cheese, 5 eggs, 1 1/4 c sugar,1T vanilla and 4 snicker bars. We bake it for 50 minutes shut off the oven and cracked the door for ten minutes. Then we cool it on top of the stove covered for an hour, before putting it in the fridge. It turned out beautiful. The snickers did weep abit, which kept me from giving it 5 stars.I think it is a good basic recipe you could make( with a few changes) your own.

—TEAISME

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Apr 11, 2004

Great Recipe...with about 5 minutes to go, i turned off the heat and let the cheescake cool in the oven as suggested elsewhere in this site. It worked great, with no cracking at all. Garnished the top with some additional Snickers Pieces and swirled caramel and chocolate syrup on top. Thanks for the great idea!

—ColleenAnne29

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Jan 04, 2011

this cheescake was the best i have ever made!!! i got sooo many compliments i cant describe how happy i was! this is soooo delicious i couldnt believe i made it with my own hands! i added a chocolate and walnuts layer before a added the cream cheese mixture, and then i made a chocolate candy, caramel and walnuts topping! it came out fantasticly delicious!! this is a dream cheescake,! i was told this is a "uo for competition" recipe. wow! totaly recommend it! 10 stars!

—Margotti

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Nutrition

Calories
378 kcal
19%

Carbohydrates
28 g
9%

Cholesterol
123 mg
41%

Fat
26.9 g
41%

Fiber
0.5 g
2%

Protein
7.2 g
14%

Sodium
282 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Caramel Nut Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 378
Calories from Fat: 242

% Daily Value *
Total Fat 26.9g 41 %
Saturated Fat 15.6g 78 %
Cholesterol 123mg 41 %
Sodium 282mg 11 %
Potassium 130mg 4 %
Total Carbohydrates 28g 9 %
Dietary Fiber 0.5g 2 %
Protein 7.2g 14 %
Sugars 21.6g
Vitamin A 18 %
Vitamin C < 1 %
Calcium 8 %
Iron 13 %
Thiamin 5 %
Niacin 17 %
Vitamin B6 4 %
Magnesium 5 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.