Chocolate Carmel Pecan Cheesecake

by Stephanie Kirk

Servings: 10 servings

INGREDIENTS

2 cups cookie crumbs
6 Tbsp. butter or margerine
1 bag (14 oz.) caramels
1 can (15 oz.) evaporated milk
1 cup chopped pecans
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup semi-sweet chocolate chips, melted
1 tsp. vanilla

INSTRUCTIONS

Preheat oven to 350°F. Mix crumbs and butter, press onto bottom and sides of 9-inch springform pan. Bake 10 minutes.

Microwave caramels and milk in small bowl on high for 4 - 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.

Beat cream cheese and sugar 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 45 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Keep refrigerated. Garnish with whipped cream.

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Tagged: cheesecakes, chocolatecaramelcheesecake, desserts add tags

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