27 people want to try | 61 have favorited
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Pour ? of caramel into crust. Refrigerate 10 minutes. Beat cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs, one at a time mixing on low speed after each addition just until blended. Pour over caramel mixture in crust. If using a silver springform pan, bake at 325? for 65-70 minutes or until center is almost set. If using a dark springform pan, bake at 300? for 65-70 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Top with remaining caramel mixture and pecans just before serving. Melt chocolate as directed on package. Drizzle chocolate over cheesecake in the opposite angle that caramel is drizzled to create a crisscross pattern.
Guest, you can Add a link to another recipe! What would you serve with this?