Caramel Chocolate Cheesecake
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prep time
20 mins
total time
250 mins
Makes 12 servings.

what you need

1-1/2 cups
 Honey Maid Graham Crumbs
1/4 cup
 butter, melted
1/2 cup
 caramel sundae syrup
1/2 cup
finely chopped pecans
3 pkg.
(250 g each) Philadelphia Brick Cream Cheese, softened
3/4  cup
1 pkg.
(225 g) Baker's Semi-Sweet Chocolate, melted

make it

  1. Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and 1-inch up the side of a 9-inch springform pan. Bake for 10 min. Pour caramel sauce over crust. Top with pecans.
  2. Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in chocolate; pour into crust.
  3. Bake at 350°F for 50 min. or until centre is almost set if using a silver springform pan. (Or, bake at 325°F for 45 to 50 min. if using a dark nonstick springform pan.) Cool completely, then refrigerate 3 hours or overnight. Garnish with thawed Cool Whip Whipped Topping and additional nuts and caramel sauce, if desired.

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