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Chocolate Caramel Cheesecake Recipe

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“Recipe from Rock Cottage Gardens in Eureka Springs, Arkansas.”
1hr 10mins
1 cheesecake

Ingredients Nutrition

  • 50 vanilla wafers, crushed (2 cups)
  • 6 tablespoons melted butter
  • 1 (14 ounce) package vanilla caramels, about 48
  • 1 (5 ounce) can evaporated milk
  • 1 cup chopped pecans, toasted
  • 2 (8 ounce) packages cream cheese, softened
  • 12 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 12 cup semisweet chocolate piece, melted and slightly cooled
  • whipped cream (optional)
  • pecans, chopped (optional)
  • semisweet chocolate piece, melted, optional for drizzling
  • caramel ice cream topping (optional)


  1. Preheat oven to 350 degrees.
  2. For crust, combine vanilla wafers and melted butter.
  3. Press mixture onto bottom and about 2 inches up sides of a 9-inch springform pan.
  4. Bake in preheated oven for 10 minutes. Cool on wire rack.
  5. Cook and stir caramels and evaporated milk over low heat until smooth.
  6. Pour over crust.
  7. Sprinkle with 1 cup pecans.
  8. Chill while preparing filling.
  9. For filling, beat cream cheese, sugar and vanilla with an electric mixer until combined.
  10. Add eggs; beat on low speed just until combined (do not overbeat).
  11. Stir in melted chocolate.
  12. Pour over carmel-pecan layer.
  13. Bake in preheated oven 40 minutes or until center appears nearly set when shaken.
  14. Cool cheesecake in pan on a wire rack for 15 minutes.
  15. Loosen crust from sides of pan; cool 30 minutes more.
  16. Remove sides of pan; cool cheesecake completely.
  17. Cover and chill for at least 4 hours before serving.
  18. Let cheesecake stand at room temperature for 20 minutes before serving.
  19. Cut into wedges to serve.
  20. If desired, garnish each serving with whipped cream, pecans, melted chocolate and caramel topping.

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