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Chocolate Caramel Cheesecake

 Chocolate Caramel Cheesecake
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
12 ServingsPrep: 35 min. Bake: 30 min. + chilling


  • 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


  • 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

2 of 2

Chocolate Caramel Cheesecake (continued)

Directions (continued)

  • leftovers. Yield: 12 servings.
Nutritional Facts: 1 piece equals 284 calories, 17 g fat (10 g saturated fat), 71 mg cholesterol, 270 mg sodium, 29 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 3 fat, 2 starch.