Pecan Caramel Baked Cheesecake

    (263)
    1 hour 20 minutes

    Here's an excellent choice for entertaining guests - chocolate, pecans and caramel cooked in a cheesecake.


    232 people made this

    Ingredients
    Serves: 12 

    • 2 cups vanilla wafer crumbs
    • 6 tablespoons unsalted butter
    • 400g individually wrapped caramels, unwrapped
    • 1 can evaporated milk
    • 1 cup chopped pecans
    • 3 packets cream cheese
    • 1/2 cup white sugar
    • 1 1/2 teaspoons vanilla essence
    • 2 eggs
    • 1/2 cup dark chocolate chips

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Butter one 23cm springform pan.
    2. Toast the pecans for 6 minutes. Remove pecans and set aside. Leave oven at 180 degrees C. In a small saucepan, melt the unsalted butter.
    3. Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a baking tray and bake for 10 minutes. Remove and allow to cool.
    4. In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
    5. In a bowl, combine the cheese, sugar and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
    6. Bake for 40 minutes or until barely set. Chill overnight in the refrigerator before serving.

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    Reviews and Ratings
    Global Ratings:
    (263)

    Reviews in English (198)

    by
    321

    A great cheesecake... with some modifications to suit the taste of my friends. First, I made this crust out of oreos - I think it fits better. I think the chocolate cheesecake would be overwhelming, so I mixed the chocolate with a little bit of the cheescake batter and swirled it throughout the plain batter. I did the same thing with some of the caramel, so when we cut into the cheesecake, you could see the chocolate and caramel ribbons without overpowering the cheesecake. I did put in the layer of caramel and pecans, and it was excellent! I always bake my cheesecakes in a springform pan fit inside one of those silicone cake pans, then place the cheesecake in a roasting pan and put water halfway up the side of the cheesecake pan. This has always worked well for me - I get the benefits of a waterbath without the leaking that foil can do. Before I boxed it up to take to work, I used some Smuckers hot fudge topping to cover the top of the cake in a very thin layer, then placed pecan halves around. Finally, I drizzled what was left of the caramel sauce on top of this cake. It looked beatuiful! I am known for my cheesecakes, and my coworkers were quite impressed. Try this one - you won't be disappointed@  -  21 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    241

    This cheesecake was awesome with one simple change. Instead of melting the chocolate chips and adding to the batter, I added 1 cup of mini semi-sweet morsels to the batter. This made it a little less chocolatey and even prettier. After baking the cheesecake I also drizzled some caramel ice cream topping over the top and then sprinkled a few more mini chocolate chips and chopped pecans. Looked professionally made!!  -  12 May 2006  (Review from Allrecipes USA and Canada)

    by
    138

    Thank you for this recipe! Nobody ever believes that I made this myself, they assume I bought it. I've actually never used the vanilla wafers, I like to use the Oreo cookie crumbs that come in a box. And I found that melting the caramels and milk in a glass bowl in the microwave is easier and takes less time.  -  19 Feb 2002  (Review from Allrecipes USA and Canada)

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