Caramel Chocolate Cheesecake

250 12
Recipe By
Prep Time
Total Time


Creamy cheesecake. Buttery graham crumb crust. A caramel drizzle and a sprinkling of pecans. Be sure to save yourself a piece, because this Caramel Chocolate Cheesecake is gonna go fast.

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

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.


  • 12

Nutritional Information

Serving Size 12
Calories 530
% Daily Value
Total fat 35.5g
Saturated fat 16.8g
Cholesterol 108mg
Sodium 459mg
Carbohydrate 48.1g
Dietary fibre 1.5g
Protein 7.3g
Vitamin A 17 %DV
Vitamin C 0 %DV
Calcium 16 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review