Chocolate Caramel Nut Cheesecake

Chocolate Caramel Nut Cheesecake

79 Reviews 11 Pics
Recipe by  BUCHKO

“On Dec. 21 someone requested a snickerdoodle cheesecake that tastes like a candy bar. This is the closest I can come. My entire family likes this one!”

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Adjust Servings

Original recipe yields 1 - 9 inch springform pan



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.
  3. In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.

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Reviews (79)

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This cheesecake is absolutely marvelous! One of the reviewers (KIMAR) had trouble making the crust. She thought the ratio of crumbs to butter was off. I think her oven was off. I have made this numerious times and NEVER had a problem with the crust. To the reviewer who said they had a problem with the top cracking, this happens with most cheescakes that get overbaked. Always watch your cheesecake when there is 5-10 minutes left in the baking process. Cheesecake is done when the center is set (sort of looks like Jello). Overall, this recipe is terrific on ease & taste. I don't think KIMAR knows the first thing in baking cheesecakes. It takes a lot of practice. And this one is a great one to start with! I also followed other people's reviews and garnished with chocolate and caramel sauce. I then sliced snickers and placed them around the edge! What a professional look! Thanks so much for this great recipe!

What a Dish!

What a Dish!

This was delicious! I wanted a thicker cheesecake so I added an extra package of cream cheese and an extra egg, extra 1/4 cup sugar, a bit more chopped Snickers bar to compensate. My 9 inch springform had broken during our move a couple months ago, so I had to use an 8 inch. It made a very tall, but lovely, cheesecake. Just had to bake it about 20 minutes longer. Left it in the oven for about 2 hours after I turned it off. Garnished with mini Snickers bars and Praline Sundae Topping from this site. Very delicious, and a great dessert for Thanksgiving!



About the crust: The ratio of crumbs to butter is off. It seemed rather dry, as if there wasn't enough butter in it, but I made the mistake of trusting the recipe rather than my own instincts. After only 8 minutes in the oven, I began to smell it burning. Indeed, my crust was very burnt and had to be thrown out. I found several other cheesecake recipes with graham cracker crusts that used more butter in the crust and didn't bake the crust, just refrigerated it until the batter was ready to be poured over it. So I remade the crust, using an additional 1 tablespoon of butter and didn't bake the crust, just refrigerated it until I was ready to pour the batter in. That seemed to work well. However, I was disappointed in this cheesecake. It was rather flat, resembling a pie more than a cheesecake. A rather disappointing outcome after having to remake the crust after it burned.

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Amount Per Serving (12 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 26.9 g
  • 41%
  • Carbs
  • 28 g
  • 9%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 282 mg
  • 11%

Based on a 2,000 calorie diet



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Chocolate Cheesecake II


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Caramel Pecan Cheesecake