Chocolate Caramel Nut Cheesecake

Chocolate Caramel Nut Cheesecake
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    12 People
  • VIEWS
    298

Indulge in a decadent symphony of flavors with this Chocolate Caramel Nut Cheesecake. A buttery graham cracker crust, a creamy cheesecake filling studded with chopped chocolate-coated caramel-peanut nougat candy, making it a dessert that's sure to impress!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    117 mg
  • Fiber
    1 g
  • Protein
    7 g
  • Saturated Fat
    16 g
  • Sodium
    282 mg
  • Sugar
    22 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View In a small bowl, combine the melted butter, graham cracker crumbs, and 1 tablespoon sugar. Press firmly into the bottom of a 9-inch springform pan. (5 minutes)

Image Step 03
03 Step

Recipe View Bake in preheated oven for 10 minutes. Let cool completely. (20 minutes)

Image Step 04
04 Step

Recipe View In a large bowl, using an electric mixer, cream together the softened cream cheese and 3/4 cup sugar until smooth and fluffy. (5 minutes)

Image Step 05
05 Step

Recipe View Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. (3 minutes)

Image Step 06
06 Step

Recipe View Gently fold in the chopped chocolate-coated caramel-peanut nougat candy. (2 minutes)

Image Step 07
07 Step

Recipe View Pour the cheesecake filling over the cooled crust in the springform pan. (2 minutes)

Image Step 08
08 Step

Recipe View Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. (45 minutes)

Image Step 09
09 Step

Recipe View Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour to prevent cracking. (60 minutes)

Image Step 10
10 Step

Recipe View Remove the cheesecake from the oven and let cool completely at room temperature. (60 minutes)

Image Step 11
11 Step

Recipe View Cover and refrigerate for at least 4 hours, or preferably overnight, before serving. (240 minutes)

Image Step 12
12 Step

Recipe View Carefully remove the sides of the springform pan before serving. (2 minutes)

For best results, use full-fat cream cheese.
Be careful not to overbake the cheesecake, as this can make it dry.
To prevent the graham cracker crust from sticking, you can spray the bottom of the springform pan with cooking spray before pressing in the crust.
If the top of the cheesecake starts to brown too much during baking, you can tent it with aluminum foil.
Serve chilled, and garnish with extra chopped candy bars, whipped cream, or a drizzle of caramel sauce, if desired.

Ferne Casper

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 99 Ratings)
Total Reviews: (5)
  • Reymundo Dubuque

    This recipe is a keeper!

  • Toni Wisoky

    The graham cracker crust was nice and crisp, and the cheesecake filling was perfectly creamy.

  • Janelle Tillman

    I was a little intimidated to make a cheesecake, but this recipe was surprisingly easy to follow. The results were incredible!

  • Magdalena Quitzon

    This cheesecake is amazing! It's so rich and decadent, and the chocolate-caramel-nut candy takes it over the top.

  • Noble Gislason

    My family loved this cheesecake! It's definitely a new favorite.

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