Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Creamy cheesecake. Oreo Cookie crust. Chocolate-caramel drizzle. A dash of pecans. Be sure to save yourself a piece, because this is gonna go fast.

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Recipe Summary

prep:
30 mins
cook:
2 hrs 30 mins
total:
3 hrs
Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • HEAT oven to 325°F.

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

  • 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.

  • 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.

  • 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.

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

  • KRAFT kitchens tips

  • SIZE-WISE

  • Enjoy a serving of this decadent treat on special occasions.

  • HOW TO PIPE CHOCOLATE

  • 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.

Nutrition Facts

480 calories; fat 31g; saturated fat 15g; cholesterol 105mg; sodium 370mg; fiber 1g; sugars 37g; protein 7g; calcium 10%; iron 6%.
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