Chocolate Caramel Cheesecake Recipe

5 2 4
Chocolate Caramel Cheesecake Recipe
Chocolate Caramel Cheesecake Recipe photo by Taste of Home
Publisher Photo

Chocolate Caramel Cheesecake Recipe

Read Reviews
5 2 4
Publisher Photo
This recipe proves that you can bake terrific tasting cheesecakes with less fat. I call it the "Skinny Turtle" because layers of caramel and nuts top the graham cracker crust, complementing the chocolate cheesecake. —Tamara Trouten of Fort Wayne, Indiana
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + chilling

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
  • 1/3 cup semisweet chocolate chips, melted and cooled
  • 2 eggs, lightly beaten

Directions

In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with 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 large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate. Add eggs; beat on low speed just until combined. 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.
Originally published as Chocolate Caramel Cheesecake in Light & Tasty December/January 2006, p35

Nutritional Facts

1 piece: 284 calories, 17g fat (10g saturated fat), 71mg cholesterol, 270mg sodium, 29g carbohydrate (24g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 3 fat, 2 starch.

  • 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
  • 1/3 cup semisweet chocolate chips, melted and cooled
  • 2 eggs, lightly beaten
  1. In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 5-10 minutes or until set. Cool on a wire rack.
  2. In a small saucepan over low heat, stir caramels and milk until smooth. Pour over crust. Sprinkle with pecans.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate. Add eggs; beat on low speed just until combined. Pour over caramel layer. Place pan on baking sheet.
  4. 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.
  5. Chill for 4 hours or overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
Originally published as Chocolate Caramel Cheesecake in Light & Tasty December/January 2006, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forChocolate Caramel Cheesecake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jraysherry User ID: 1753156 134529
Reviewed Jan. 18, 2010

"Delicious. I"

MY REVIEW
NyxRizzi User ID: 1335843 69226
Reviewed Jul. 7, 2009

"This was the recipe I chose for my first attempt at baking a cheesecake. Turned out great! Gooey caramel + cheesecake = can't go wrong!"

Loading Image