Chocolate Caramel Pecan Cheesecake Recipe

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0 votes | 747 views
Servings: 12


Cost per serving $1.38 view details


  1. Unwrap caramels; combine caramels and lowfat milk in a heavy saucepan; cook over low heat till melted, stirring often. Pour over graham cracker crust; sprinkle toasted pecans proportionately over caramel layer, and set aside.
  2. Beat cream cheese at high speed with an electric mixer till light and fluffy; gradually add in sugar, mixing well. Add in Large eggs, 1 at a time, beating well after each addition. Stir in vanilla and chocolate; beat till blended. Spoon over pecan layer. Bake at 350 degrees for 30 min. Remove from oven and run knife around edge of pan to release sides. Let cold to room temperature on a wire rack; cover and refrigerateat least 8 hrs.
  3. When ready to serve, remove cheesecake from pan; arrange pecan halves around top edge of cheesecake.
  4. Makes 1 cheesecake.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 136g
Recipe makes 12 servings
Calories 444  
Calories from Fat 227 51%
Total Fat 25.98g 32%
Saturated Fat 12.14g 49%
Trans Fat 0.0g  
Cholesterol 90mg 30%
Sodium 265mg 11%
Potassium 290mg 8%
Total Carbs 46.97g 13%
Dietary Fiber 0.9g 3%
Sugars 40.43g 27%
Protein 8.26g 13%
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