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Chocolate-Caramel Topped Cheesecake

 Chocolate-Caramel Topped Cheesecake
We serve this dessert at our house on special occasions. The topping on the cheesecake tastes like turtle candy.
12-14 ServingsPrep: 30 min. Bake: 45 min. + chilling

Ingredients

  • 1-1/3 cups shortbread cookie crumbs
  • 1/4 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1/4 cup milk
  • 2 tablespoons all-purpose flour
  • 2 eggs, lightly beaten
  • 1 egg yolk, lightly beaten
  • TOPPING:
  • 1/2 cup semisweet chocolate chips
  • 1-1/2 teaspoons shortening
  • 1/2 cup coarsely chopped pecans, toasted
  • 2 tablespoons caramel ice cream topping

Directions

  • In a small bowl, combine cookie crumbs and butter. Press onto the
  • bottom of a greased 9-in. springform pan; set aside.
  • In a large bowl, beat the cream cheese, sugars and vanilla until
  • smooth. Beat in milk and flour. Add eggs and egg yolk, beating on

2 of 2

Chocolate-Caramel Topped Cheesecake (continued)

Directions (continued)

  • low speed just until combined. Pour into crust. Place on a baking
  • sheet.
  • Bake at 325° for 45-50 minutes or until center is almost set.
  • Cool on wire rack for 10 minutes. Carefully run a knife around edge
  • of pan to loosen; cool 1 hour longer. Cover and refrigerate for at
  • least 6 hours or overnight.
  • Remove side of pan. In a microwave, melt chocolate chips and
  • shortening; stir until smooth. Top the cheesecake with pecans;
  • drizzle with chocolate mixture and caramel topping. Refrigerate
  • leftovers. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 piece) equals 283 calories, 17 g fat (8 g saturated fat), 74 mg cholesterol, 140 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.