This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
Crust
180g
graham cracker crumbs
5 tablespoons
unsalted butter, melted
50g
granulated sugar
Filling
453g
cream cheese, softened
100g
granulated sugar
238g
light brown sugar
3/4 cup
caramel sauce
1 teaspoon
vanilla extract
1/2 container
whipped topping
Toppings
1/4 cup
caramel sauce
1/4 cup
hot fudge sauce
1/4 cup
pecans, chopped
Crust
1 1/2 cups
graham cracker crumbs
5 tablespoons
unsalted butter, melted
1/4 cup
granulated sugar
Filling
2 blocks (8 ounces each)
cream cheese, softened
1/2 cup
granulated sugar
1/2 cup plus 2 tablespoons
light brown sugar
3/4 cup
caramel sauce
1 teaspoon
vanilla extract
1/2 container (4 ounces)
whipped topping
Toppings
1/4 cup
caramel sauce
1/4 cup
hot fudge sauce
1/4 cup
pecans, chopped
Utensils
Small Bowl
Rubber Spatula
Medium Bowl
Step 1
To prepare the crust, place the crust ingredients in a small bowl and mix with a rubber spatula until evenly combined. The mixture should resemble coarse sand. Transfer the mixture to the bottom of a 9-inch spring form pan, then press into an even layer, making sure the crust is tight and compact. Place the crust in the refrigerator to set.
Step 2
Assemble the hand mixer attachment on the power base, then install the beaters.
Step 3
To prepare the filling, place all filling ingredients except for the whipped topping in a medium bowl. Press power to begin mixing on speed 1, then gradually increase to speed 4. Mix until the filling is combined, about 2 minutes.
Step 4
Use a rubber spatula to fold in the reserved whipped topping until evenly combined. Transfer the filling to the chilled crust and spread into a smooth, even layer. Cover with plastic wrap and place in the refrigerator to chill for 4 to 8 hours.
Step 5
When the cheesecake has set, remove the pan from the refrigerator, then remove the cheesecake from the pan. Drizzle with caramel and hot fudge sauce, then sprinkle with pecans.
To prepare the crust, place the crust ingredients in a small bowl and mix with a rubber spatula until evenly combined. The mixture should resemble coarse sand. Transfer the mixture to the bottom of a 9-inch spring form pan, then press into an even layer, making sure the crust is tight and compact. Place the crust in the refrigerator to set.
Crust
180g
graham cracker crumbs
5 tablespoons
unsalted butter, melted
50g
granulated sugar
Filling
453g
cream cheese, softened
100g
granulated sugar
238g
light brown sugar
3/4 cup
caramel sauce
1 teaspoon
vanilla extract
1/2 container
whipped topping
Toppings
1/4 cup
caramel sauce
1/4 cup
hot fudge sauce
1/4 cup
pecans, chopped
Crust
1 1/2 cups
graham cracker crumbs
5 tablespoons
unsalted butter, melted
1/4 cup
granulated sugar
Filling
2 blocks (8 ounces each)
cream cheese, softened
1/2 cup
granulated sugar
1/2 cup plus 2 tablespoons
light brown sugar
3/4 cup
caramel sauce
1 teaspoon
vanilla extract
1/2 container (4 ounces)
whipped topping
Toppings
1/4 cup
caramel sauce
1/4 cup
hot fudge sauce
1/4 cup
pecans, chopped
Step 2 of 5
Assemble the hand mixer attachment on the power base, then install the beaters.
Crust
180g
graham cracker crumbs
5 tablespoons
unsalted butter, melted
50g
granulated sugar
Filling
453g
cream cheese, softened
100g
granulated sugar
238g
light brown sugar
3/4 cup
caramel sauce
1 teaspoon
vanilla extract
1/2 container
whipped topping
Toppings
1/4 cup
caramel sauce
1/4 cup
hot fudge sauce
1/4 cup
pecans, chopped
Crust
1 1/2 cups
graham cracker crumbs
5 tablespoons
unsalted butter, melted
1/4 cup
granulated sugar
Filling
2 blocks (8 ounces each)
cream cheese, softened
1/2 cup
granulated sugar
1/2 cup plus 2 tablespoons
light brown sugar
3/4 cup
caramel sauce
1 teaspoon
vanilla extract
1/2 container (4 ounces)
whipped topping
Toppings
1/4 cup
caramel sauce
1/4 cup
hot fudge sauce
1/4 cup
pecans, chopped
Step 3 of 5
To prepare the filling, place all filling ingredients except for the whipped topping in a medium bowl. Press power to begin mixing on speed 1, then gradually increase to speed 4. Mix until the filling is combined, about 2 minutes.
Crust
180g
graham cracker crumbs
5 tablespoons
unsalted butter, melted
50g
granulated sugar
Filling
453g
cream cheese, softened
100g
granulated sugar
238g
light brown sugar
3/4 cup
caramel sauce
1 teaspoon
vanilla extract
1/2 container
whipped topping
Toppings
1/4 cup
caramel sauce
1/4 cup
hot fudge sauce
1/4 cup
pecans, chopped
Crust
1 1/2 cups
graham cracker crumbs
5 tablespoons
unsalted butter, melted
1/4 cup
granulated sugar
Filling
2 blocks (8 ounces each)
cream cheese, softened
1/2 cup
granulated sugar
1/2 cup plus 2 tablespoons
light brown sugar
3/4 cup
caramel sauce
1 teaspoon
vanilla extract
1/2 container (4 ounces)
whipped topping
Toppings
1/4 cup
caramel sauce
1/4 cup
hot fudge sauce
1/4 cup
pecans, chopped
Step 4 of 5
Use a rubber spatula to fold in the reserved whipped topping until evenly combined. Transfer the filling to the chilled crust and spread into a smooth, even layer. Cover with plastic wrap and place in the refrigerator to chill for 4 to 8 hours.
Crust
180g
graham cracker crumbs
5 tablespoons
unsalted butter, melted
50g
granulated sugar
Filling
453g
cream cheese, softened
100g
granulated sugar
238g
light brown sugar
3/4 cup
caramel sauce
1 teaspoon
vanilla extract
1/2 container
whipped topping
Toppings
1/4 cup
caramel sauce
1/4 cup
hot fudge sauce
1/4 cup
pecans, chopped
Crust
1 1/2 cups
graham cracker crumbs
5 tablespoons
unsalted butter, melted
1/4 cup
granulated sugar
Filling
2 blocks (8 ounces each)
cream cheese, softened
1/2 cup
granulated sugar
1/2 cup plus 2 tablespoons
light brown sugar
3/4 cup
caramel sauce
1 teaspoon
vanilla extract
1/2 container (4 ounces)
whipped topping
Toppings
1/4 cup
caramel sauce
1/4 cup
hot fudge sauce
1/4 cup
pecans, chopped
Step 5 of 5
When the cheesecake has set, remove the pan from the refrigerator, then remove the cheesecake from the pan. Drizzle with caramel and hot fudge sauce, then sprinkle with pecans.
