Caramel Pecan Cheesecake

For an impressive holiday dessert, try making our best cheesecake. The homemade cake with a graham crust is topped in melted caramel, chocolate and pecans.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

16 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs)
6 Tbsp. butter or margarine, melted
35 caramels
¼ cup milk
1 cup chopped pecans
3 pkg. (8 oz. each) brick cream cheese, softened
¾ cup sugar
1 tsp. vanilla
3 eggs
1 oz. (1/4 of 4-oz. pkg.) semi-sweet baking chocolate

Nutrition factsNutrition information

Recipe Tips

Combine graham crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute. Stir in nuts.

Reserve 1/2 cup caramel mixture later use. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 min.

Heat oven to 325°F.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 1 hour 5 min. to 1 hour 10 min. or until center of cheesecake is almost set. Run knife or spatula around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours.

Top cheesecake with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake.