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Chocolate Caramel Cheesecake

Total Time

Prep: 35 min. Bake: 30 min. + chilling


12 servings

This recipe proves that you can bake terrific tasting cheesecakes with less fat. I call it the "Skinny Turtle" because layers of caramel and nuts top the graham cracker crust, complementing the chocolate cheesecake. —Tamara Trouten of Fort Wayne, Indiana
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  • 6 whole reduced-fat graham crackers, crushed
  • 3 tablespoons butter, melted
  • 25 caramels
  • 1/4 cup fat-free evaporated milk
  • 1/4 cup chopped pecans
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1/3 cup sugar
  • 1/3 cup semisweet chocolate chips, melted and cooled
  • 2 large eggs, room temperature, lightly beaten


  1. In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 5-10 minutes or until set. Cool on a wire rack.
  2. In a small saucepan over low heat, stir caramels and milk until smooth. Pour over crust. Sprinkle with pecans.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate. Add eggs; beat on low speed just until combined. Pour over caramel layer. Place pan on baking sheet.
  4. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  5. Chill for 4 hours or overnight. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts

1 piece: 284 calories, 17g fat (10g saturated fat), 71mg cholesterol, 270mg sodium, 29g carbohydrate (24g sugars, 1g fiber), 7g protein.

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