Chocolate and Caramel Cheesecake

    5 hours 30 minutes

    This is a decadent chocolate cheesecake that has a rich layer caramel then a thick smooth chocolate cream cheese filling.

    339 people made this

    Serves: 16 

    • Base
    • 2 cups biscuit crumbs
    • 2 tablespoons unsalted butter, melted
    • Caramel Layer
    • 435g caramels
    • 1 (150g) tin evaporated milk
    • 1 cup chopped pecans
    • Cheesecake
    • 500g cream cheese, softened
    • 1/2 cup (125g) white sugar
    • 1 teaspoon vanilla essence
    • 2 eggs
    • 1/2 cup dark chocolate chips

    Preparation:30min  ›  Cook:1hour  ›  Extra time:4hours chilling  ›  Ready in:5hours30min 

    1. Preheat oven to 180 degrees C.
    2. Base: In a large bowl mix together the biscuit crumbs and melted butter. Press into the bottom of a 22cm springform pan.
    3. Caramel Layer: In a heavy saucepan over low heat melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust and top with pecans.
    4. Cheesecake: In a large bowl combine cream cheese, sugar and vanilla then beat well until smooth.
    5. Add eggs one at a time mixing well after each addition. Melt the chocolate then blend into cream cheese mixture. Pour chocolate batter over pecans.
    6. Bake in preheated oven for 40 to 50 minutes or until filling is set.
    7. Loosen cake from the edges of pan but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours or overnight.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (267)


    I make a LOT of cheesecake and this was the best yet! My recommendations: Use more butter to keep the crust together, bake the crust for 10 minutes at 350 and then let cool before adding the remaining ingredients, reserve 1/3 of the caramels to melt for a topping, and I always add a tablespoon of flour to my cheesecakes to keep the cake dense and not gooey. Also, toast extra pecans to use as a topping with the caramel. This baking method works great and the crust won't crack: Bake at 450 for 10 minutes, turn oven down to 250 without opening the oven and bake for 30 minutes, then turn oven off (still without opening the oven) and leave cake in another 30 minutes. And be sure to make and add 50% more filling to make a higher cake.  -  16 Jun 2005  (Review from Allrecipes USA and Canada)


    Oh my goodness -- what a cheesecake!! I used an Oreo cookie crust (increased the butter to 6 TBL), baked it for 10 minutes at 350 and refrigerated it overnight before adding the caramel and pecans. As suggested by others, I brought the crust up about 1 inch on the sides of the springform pan and doubled the amount of cheesecake filling. I used a hot water bath (wrapped the pan in heavy-duty foil and placed it in an oven bag) and baked at 450 for 10 minutes, turned the oven down to 250 without opening the oven and baked for 30 minutes, then turned the oven off (still without opening the oven) and left the cake in another 60 minutes. The cheesecake was perfect--not a single crack! I refrigerated the cheesecake overnight, then made a ganache (1/4 cup heavy cream, brought just to a boil, stir in a couple of handfuls of chocolate chips until melted, cool slightly) which I poured over the top. I sprinkled chopped pecans over the ganache and drizzled caramel ice cream topping over that, then refrigerated until serving. VERY rich, but wonderfully decadent!  -  03 Jan 2006  (Review from Allrecipes USA and Canada)


    This is by far my favorite dessert - cheesecake, chocolate, and pecans!!! Easy to make, though it does take time. Well worth it! I read all of the reviews before attempting. I DID chill the crust, caramel, and pecan layers before adding the cheesecake mixture; cooked it for 45 minutes; then left it in the oven (after turning it off) for an hour. It made all the difference - it came out perfect!!! I'll definitely make this again!  -  16 Feb 2003  (Review from Allrecipes USA and Canada)