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Caramel Chocolate Cheesecake

average rating

rate/review

prep time

20 min

total time

4 hr 10 min

makes

photo by:

kraft

recipe by: kraft

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.