Caramel Pecan Cheesecake Recipe -
Caramel Pecan Cheesecake Recipe
  • READY IN 5+ hrs

Caramel Pecan Cheesecake

Recipe by  

"Enjoy this indulgent cheesecake topped with caramel, pecans, and chocolate on special occasions."

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Original recipe makes 16 servings, 1 slice each Change Servings
  • PREP

    15 mins

    5 hrs 25 mins


  1. Mix crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
  2. Place caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.
  3. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
  4. Bake at 325 degrees F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
  5. Top with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
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  • Note
  • If using a dark nonstick springform pan, bake at 300 degrees F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set.

Reviews More Reviews

Mar 22, 2010

a word of warning, the butter from the crust melted out of the sides of the springform pan and dripped on the elements and sometimes caught on fire, but burned out quickly....even at 300 degrees.after 20 mins tho the dripping stopped...i know this will taste amazing and i will add the comments for that after the event is over. the event has passed and i have to say that this produces a cheesecake worthy of specialty dessert shops and coffee shops!! beautiful presentation and the taste is even better!! Note: i changed the chocolate required to melt and drizzle on top to a decadent dark chocolate to rave reviews!! i didn't have caramels and couldn't find them so i used smuckers caramel icecream topping. i put the caramel with a touch of milk in a pot and heated it on low until it was a darker colour and spread that on the crust with the nuts. then used the remaining in the contatiner to drizzle on top before putting on the chocolate and nuts then served it cold. delicious!!!


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