Chocolate Caramel Nut Cheesecake Recipe -
Chocolate Caramel Nut Cheesecake Recipe

Chocolate Caramel Nut Cheesecake

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"On Dec. 21 someone requested a snickerdoodle cheesecake that tastes like a candy bar. This is the closest I can come. My entire family likes this one!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.
  3. In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.
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Reviews More Reviews

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!

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.

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!

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.

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.

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!

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!

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!


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  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 117 mg
  • 39%
  • 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.

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