Chocolate Caramel Nut Cheesecake

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a small bowl, combine the melted butter, graham cracker crumbs, and 1 tablespoon sugar. Press firmly into the bottom of a 9-inch springform pan. (5 minutes)

Recipe View Bake in preheated oven for 10 minutes. Let cool completely. (20 minutes)

Recipe View In a large bowl, using an electric mixer, cream together the softened cream cheese and 3/4 cup sugar until smooth and fluffy. (5 minutes)

Recipe View Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. (3 minutes)

Recipe View Gently fold in the chopped chocolate-coated caramel-peanut nougat candy. (2 minutes)

Recipe View Pour the cheesecake filling over the cooled crust in the springform pan. (2 minutes)

Recipe View Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. (45 minutes)

Recipe View Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour to prevent cracking. (60 minutes)

Recipe View Remove the cheesecake from the oven and let cool completely at room temperature. (60 minutes)

Recipe View Cover and refrigerate for at least 4 hours, or preferably overnight, before serving. (240 minutes)

Recipe View Carefully remove the sides of the springform pan before serving. (2 minutes)