Chocolate, Caramel, Pecan Cheesecake

Ingredients

1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
Graham cracker crust (recipe follows)
1 cup chopped pecans, toasted
2 (8 oz.) pkgs. cream cheese ("lite" cream cheese<
1 teaspoon vanilla extract
3/4 cup semi sweet chocolate morsels, melted
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted

Preparation

1
Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over graham cracker crust; sprinkle toasted pecans evenly over caramel layer and set aside.
2
Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each. Stir in vanilla and melted chocolate; beat until blended. Spoon over pecan layer.
3
Bake at 350 degrees for 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours. Remove from pan when ready to serve. This is to die for!
4
Combine crumbs and butter, stirring well. Press mixture evenly onto bottom and 1" up sides of a 9" springform pan. Bake at 350 degrees for 6 to 8 minutes. Cool.

Tools

 



Yield:

4.0 servings

Added:

January 3, 2010

Creator:

Anonymous

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