Chocolate Caramel Cheesecake

by Tracy Wisniewski

Prep time: 0:30

Servings: 10 servings

INGREDIENTS

Crust:
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted

Filling:
1 pkg. (14 oz.) caramels
1 can (5 oz.) evaporated milk
1 cup peanuts, chopped
16 oz. cream cheese
1/2 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup semisweet chocolate, melted

INSTRUCTIONS

Combine graham cracker crumbs and melted butter. Press crumb mixture evenly on bottom and 1-inch up sides of a 9-inch springform pan. Bake at 350°F for 6 to 8 minutes. Cool.

Combine caramels and milk in heavy saucepan. Cook over low heat until melted, stirring often. Pour over graham cracker crust. Sprinkle pecans evenly over caramel layer and set aside.

Beat cream cheese at high speed with electric mixer until light andfluffy. Gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate,beat until blended. Pour over pecan layer. Bake at 350°F for 30 mins. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature. Cover and chill 8 hours.

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Tagged: cheesecakes, chocolatecaramelcheesecake, desserts add tags

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