• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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.


Categories: Cheesecake  Dessert 

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