Chocolate Caramel Pecan Cheesecake Recipe
Servings: 12
Ingredients
- 1 (14 ounce.) pkg. caramels
- 1 (6 ounce.) can evaporated lowfat milk
- Graham cracker crust
- 1 c. minced pecans, toasted
- 2 (8 ounce.) Packages cream cheese
- 1/2 c. sugar
- 2 Large eggs
- 1 teaspoon vanilla extract
- 3/4 c. semi-sweet or possibly lowfat milk chocolate morsels, melted
- Pecan halves
Directions
- Unwrap caramels; combine caramels and lowfat milk in a heavy saucepan; cook over low heat till melted, stirring often. Pour over graham cracker crust; sprinkle toasted pecans proportionately over caramel layer, and set aside.
- Beat cream cheese at high speed with an electric mixer till light and fluffy; gradually add in sugar, mixing well. Add in Large eggs, 1 at a time, beating well after each addition. Stir in vanilla and chocolate; beat till blended. Spoon over pecan layer. Bake at 350 degrees for 30 min. Remove from oven and run knife around edge of pan to release sides. Let cold to room temperature on a wire rack; cover and refrigerateat least 8 hrs.
- When ready to serve, remove cheesecake from pan; arrange pecan halves around top edge of cheesecake.
- Makes 1 cheesecake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 444 | |
| Calories from Fat 227 | 51% |
| Total Fat 25.98g | 32% |
| Saturated Fat 12.14g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 265mg | 11% |
| Potassium 290mg | 8% |
| Total Carbs 46.97g | 13% |
| Dietary Fiber 0.9g | 3% |
| Sugars 40.43g | 27% |
| Protein 8.26g | 13% |
