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Caramel Chocolate Cheesecake

Prep Time:

20 min

Total Time:

4 hr 10 min

Makes:

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 sugar

3 eggs

8 squares BAKER'S Semi-Sweet Chocolate, melted

Make It

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.

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.

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.

Kraft Kitchens Tips

Make Ahead

Cheesecake can be made up to 1 month in advance. Cool completely before wrapping tightly and freezing until ready to serve. Thaw in refrigerator and garnish just before serving.

K:39858v2ec:86510

(18)

Rated

by SuzySeamstress on 4/19/2009
" I increased the butter to 1/2 cup so the crust wouldn't crumble. If it stays together in your hand, it will be a good crust. I made this for company and they really enjoyed it. I placed the caramel topping jar in a bowl of hot water to soften it up so it would drizzle and not blob. "

See All Ratings and Comments

Serving Size = 1/12 th cheesecake

Nutritional Information

Calories

530

Total fat

35.5 g

Saturated fat

16.8 g

Cholesterol

108 mg

Sodium

459 mg

Carbohydrate

48.1 g

Dietary fibre

1.5 g

Protein

7.3 g

Vitamin A

17 %DV

Vitamin C

0 %DV

Calcium

16 %DV

Iron

10 %DV