CHOCOLATE CARAMEL PECAN CHEESECAKE

Chocolate Caramel Pecan Cheesecake image

This cheesecake gives you its level best: the caramel level, the pecan level, and the creamy chocolate level!

Provided by My Food and Family

Categories Recipes

Time 5h5m

Yield 16 servings

Number Of Ingredients 11

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Ingredients

2 cups graham cracker crumbs
6 Tbsp. margarine or butter, melted
1 bag (11 oz.) KRAFT Caramels
1 can (5 oz.) evaporated milk
1 cup chopped pecans
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
1 tsp. vanilla
2 eggs
2 cups thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350°F.
Mix crumbs and margarine; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
Microwave caramels and milk in small microwaveable bowl on HIGH 4 min. or until caramels are completely melted, stirring after 2 min. Pour over crust; sprinkle with nuts.
Beat cream cheese and sugar in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over nuts. Place springform pan on baking sheet.
Bake 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Serve topped with COOL WHIP.

Nutrition Facts : Calories 440, Fat 27 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g