Chocolate, caramel and pecan cheesecake

    9 hours 40 min

    This cheesecake is decadant, delicious and will satisfy anyone with a sweet tooth. A vanilla biscuit base is topped with a pecan, caramel and chocolate cheesecake filling.

    236 people made this

    Serves: 12 

    • 360g vanilla biscuit crumbs
    • 85g unsalted butter
    • 400g dairy toffees, unwrapped
    • 150ml evaporated milk
    • 110g chopped pecans
    • 675g cream cheese
    • 100g caster sugar
    • 1 1/2 teaspoons vanilla extract
    • 2 eggs
    • 85g plain chocolate chips

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:8hr chilling  ›  Ready in:9hr40min 

    1. Preheat oven to 180 C / Gas 4. Butter one 23cm springform tin.
    2. Toast the pecans at 180 C / Gas 4 for 6 minutes. Remove pecans and set aside. Leave oven at 180 C / Gas 4. In a small saucepan, melt the unsalted butter.
    3. Combine vanilla biscuit crumbs with the melted butter then press into the bottom of the prepared springform tin. Place the tin onto a baking tray and bake for 10 minutes at 180 C / Gas 4. Remove and allow to cool.
    4. In a double boiler, melt the toffees in the evaporated milk. Stir until smooth. Pour this over the cooled biscuit base. Sprinkle the nuts over the top.
    5. In a bowl, combine the cream cheese, sugar and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
    6. Bake at 180 C / Gas 4 for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (202)


    The best cheesecake I've ever made, and it's very popular with my friends and family! Making it again today for dinner with friends :D One tip - melt the chocolate between steps 3 and 4, this will allow it to cool a bit so that it doesn't go grainy when it is mixed with the cream cheese mixture.  -  23 Aug 2014


    A great cheesecake... with some modifications to suit the taste of my friends. First, I made this crust out of oreos - I think it fits better. I think the chocolate cheesecake would be overwhelming, so I mixed the chocolate with a little bit of the cheescake batter and swirled it throughout the plain batter. I did the same thing with some of the caramel, so when we cut into the cheesecake, you could see the chocolate and caramel ribbons without overpowering the cheesecake. I did put in the layer of caramel and pecans, and it was excellent! I always bake my cheesecakes in a springform pan fit inside one of those silicone cake pans, then place the cheesecake in a roasting pan and put water halfway up the side of the cheesecake pan. This has always worked well for me - I get the benefits of a waterbath without the leaking that foil can do. Before I boxed it up to take to work, I used some Smuckers hot fudge topping to cover the top of the cake in a very thin layer, then placed pecan halves around. Finally, I drizzled what was left of the caramel sauce on top of this cake. It looked beatuiful! I am known for my cheesecakes, and my coworkers were quite impressed. Try this one - you won't be disappointed@  -  21 Feb 2007  (Review from Allrecipes US | Canada)


    This cheesecake was awesome with one simple change. Instead of melting the chocolate chips and adding to the batter, I added 1 cup of mini semi-sweet morsels to the batter. This made it a little less chocolatey and even prettier. After baking the cheesecake I also drizzled some caramel ice cream topping over the top and then sprinkled a few more mini chocolate chips and chopped pecans. Looked professionally made!!  -  12 May 2006  (Review from Allrecipes US | Canada)