Frozen Chocolate-Caramel Cheesecakes

Oxmoor House
If you've been dreaming of a light and fluffy dessert, these billowy cheesecake pies with a caramel-toffee crunch will have you floating on cloud nine.
Makes 3 pies (8 servings each)


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1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 cups (12-ounce package) semisweet chocolate morsels
1 (10-ounce) package almond toffee bits
2 (8-ounce) containers frozen whipped topping, thawed
1/4 cup butter
1 cup chopped pecans
3 (6-ounce) ready-made graham cracker crusts
1 (12.25-ounce) jar caramel topping


Prep: 15 Minutes
Cook: 5 Minutes
Other: 8 Hours

Beat cream cheese at medium speed with an electric mixer until smooth. Add milk, beating until blended. Stir in chocolate morsels and toffee bits; fold in whipped topping.

Melt butter in a large nonstick skillet over medium-high heat. Add pecans; cook 5 minutes or until toasted, stirring constantly. Set aside.

Spread 1 1/2 cups cream cheese mixture into each crust. Drizzle about 2 tablespoons caramel topping over each pie; sprinkle each pie with about 2 tablespoons toasted pecans. Spread remaining cream cheese mixture evenly over pecans. Drizzle remaining caramel topping over each pie; sprinkle with remaining toasted pecans. Cover and freeze 8 hours.

Tip: You can substitute a chocolate graham cracker crust for the regular graham cracker crust.

Created date

November 2004