More Great Recipes: Cheesecake | Dessert

Chocolate Caramel Cheesecake


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

6 whole reduced-fat graham crackers, crushed

3 tablespoons butter, melted

25 caramels

1/4 cup fat-free evaporated milk

1/4 cup chopped pecans

2 packages (8 ounces each) reduced-fat cream cheese

1/3 cup sugar

2 eggs, lightly beaten

1/3 cup semisweet chocolate chips, melted and cooled


In a small bowl, combine graham cracker crumbs and butter.


Press onto the bottom of a 9-in. springform pan coated with nonstick cooking spray.


Place on a baking sheet.


Bake at 350° for 5-10 minutes or until set.


Cool on a wire rack.


In a small saucepan over low heat, stir caramels and milk until smooth.


Pour over crust.


Sprinkle with pecans.


In a small mixing bowl, beat cream cheese and sugar until smooth.


Add eggs; beat on low speed just until combined. Stir in melted chocolate.


Pour over caramel layer.


Place pan on baking sheet.


Bake at 350° for 30-35 minutes or until center is almost set.


Cool on a wire rack for 10 minutes.


Carefully run a knife around edge of pan to loosen; cool 1 hour longer.


Chill for 4 hours or overnight.


Remove sides of pan.


Refrigerate leftovers.


Yield: 12 servings.


Pairs Well With


Notes

A dash of local for every season
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