- Graham Crust:
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/3 cup white sugar
- Caramel Filling:
- 30 caramel candies
- 3 tablespoons milk
- 3/4 cup chopped pecans
- Cheesecake Filling:
- 1 cup semisweet chocolate chips
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Mix graham cracker crumbs, butter, and 1/3 cup sugar in a bowl. Press mixture into the bottom and up the sides of a 9- to 10-inch springform pan to form crust.
- Preheat oven to 350 degrees F (175 degrees C).
- Place caramels and milk in a small saucepan over medium heat; stir until smooth, 5 to 8 minutes. Stir in pecans; pour mixture into the crust. Refrigerate until ready to use.
- Melt chocolate in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Let cool slightly.
- Beat cream cheese in a bowl using an electric mixer on high speed until light and fluffy. Add 3/4 cup sugar, eggs, and vanilla extract. Stir in the melted chocolate. Beat until well blended; pour cheesecake filling into the crust.
- Bake in the preheated oven until center is almost set, 40 to 50 minutes. Cover cheesecake and refrigerate for at least 3 hours.
07/09/2019
recipepes.com
layered chocolate caramel cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
