Prep Time
30 Mins
Cook Time
2 Hours 30 Mins
Yield
16 servings

How to Make It

Step 1

HEAT oven to 325°F.

Step 2

 

Step 3

MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

Step 4

 

Step 5

MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

Step 6

 

Step 7

BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

Step 8

 

Step 9

BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Step 10

 

Step 11

MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

Step 12

 

Step 13

KRAFT kitchens tips

Step 14

SIZE-WISE

Step 15

Enjoy a serving of this decadent treat on special occasions.

Step 16

HOW TO PIPE CHOCOLATE

Step 17

Place a square of BAKER'S Semi-Sweet Chocolate in freezer-weight resealable plastic bag; seal bag. Microwave on HIGH 30 sec. Squeeze bag to melt chocolate. Fold down top tightly and cut small piece (about 1/8 inch) off one of the bottom corners of bag. Holding top of bag firmly, drizzle chocolate through opening in desired patterns on cheesecake. NOTEReduce oven temperature to 300°F if using a dark nonstick springform pan.

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