Chocolate Caramel Pecan Cheesecake
by Kathleen Morrison
Servings: 10 servings
INGREDIENTS
Crust:
2 cups vanilla wafer cookie crumbs
6 tbsp. margarine, melted
Filling:
1 pkg. (14 oz.) Kraft caramels
1 can (5 oz.) evaporated milk
1 cup pecans, chopped
16 oz. cream cheese, softened
1/2 cup sugar
2 eggs
1 cup semi sweet chocolate chips, melted
1 tsp. vanilla
INSTRUCTIONS
Preheat oven to 350°F. Mix together crumbs and margarine. Press onto bottom and sides of 9-inch springform pan and bake for 10 minutes.
In a small bowl, microwave caramels with milk on High for 4-5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.
In large mixing bowl, beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla. Pour over pecans.
Place pan on cookie sheet. Bake for 45 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill several hours or overnight.
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3 Recipe Reviews
samantha
reviewed Chocolate Caramel Pecan Cheesecake
way too sweet!!!
joell
reviewed Chocolate Caramel Pecan Cheesecake
This recipe is outstanding! I made this for kids pta metting and it was gone in 5 minutes. Now getting requests for the recipe. Thanks so much!
Nancy
reviewed Chocolate Caramel Pecan Cheesecake
Loved this cheesecake. Made it for a party and everyone loved it. used Oreo cookie crumbs for the crust and that made it more chocolaty.
