Chocolate Caramel Pecan Cheesecake

by Arlene

Servings: 12 servings

INGREDIENTS

1-1/4 cups graham cracker crumbs
1 pkg. (14 oz.) caramels
1 cup pecans, toasted and chopped
1/2 cup sugar
1 tsp. vanilla extract
Pecan halves
1/4 cup butter or margarine, melted
1 can (5 oz.) evaporated milk
16 oz. cream cheese
2 eggs
3/4 cup semisweet chocolate morsels

INSTRUCTIONS

Combine graham cracker crumbs and butter, stirring well. Press mixture evenly onto bottom and 1-inch up sides of a 9-inch springform pan. Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often. Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside. Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer. Bake at 350°F 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 before serving. Top with pecan halves and serve.

CHEF COMMENTS

No comments are available.

Tagged: cheesecakes, chocolatecaramelcheesecake, desserts add tags

Have you made it? What'd you think?

Log in to review this recipe.