Chocolate Caramel Pecan Cheesecake
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Ingredients
| 1-1/4 cup | 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 | | 1 lb. | cream cheese | | 2 | eggs | | 3/4 cup | semisweet chocolate morsels |
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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.
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