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Chocolate Caramel Pecan Cheesecake

  • Prep Time: 25 minutes (Total Time:5 hours 5 minutes)
  • Serving Size: 16
  • 2 cups HONEY MAID Graham Cracker Crumbs
  • 6 tablespoons Margarine Or Butter, Melted
  • 1 bag (14 ounce) KRAFT Caramels
  • 1 can (5 ounce) Evaporated Milk
  • 1 cup PLANTERS Pecan Pieces
  • 2 package (8 ounce each) PHILADELPHIA Cream Cheese, Softened
  • 1/2 cup Sugar
  • 4 squares BAKER'S Semi-Sweet Baking Chocolate, Melted, Cooled Slightly
  • 1 teaspoon Vanilla
  • 2 Eggs
  • 2 cups Thawed COOL WHIP Whipped Topping
  • PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs and margarine; press firmly onto bottom and 1 inch up side of pan. Bake 10 minutes.

    MICROWAVE caramels and milk in small microwavable bowl on HIGH 4 minutes or until caramels are completely melted, stirring after 2 minutes. Pour over crust; sprinkle with pecans.

    BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended; pour over pecans. Place springform pan on baking sheet.

    BAKE 45 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top each serving with 2 Tbsp. of the whipped topping. Store leftover cheesecake in refrigerator.


    Size It Up

    This cheesecake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this delectable dessert.