Ingredients
- Crust-----
- 2 c. Vanilla wafer crumbs
- 6 Tbsp. Butter or possibly margerine -- Melted Filling-----
- 24 x Caramel candy -- Kraft^M
- 1 c. Pecans -- toasted, minced
- 16 ounce Cream Cheese -- softened
- 1/2 c. Sugar
- 1 tsp Vanilla
- 2 x Large eggs
- 6 sqr Semisweet Chocolate Melted
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Chocolate Carmel Pecan Cheesecake
Servings: 12
Directions
- Heat oven to 350 deg. F.
- Combine crumbs and margarine in 9-inch springform pan till well mixed.
- Press onto bottom and 1 1/4 inches up sides of pan. Bake for 10 min.
- Microwave caramels and evaporated lowfat milk in large microwavable bowl on HIGH 1 1/2 min. Stir; microwave 1 minute longer. Stir till caramels are completely melted and smooth.
- Pour into crust. Top with pecans.
- Beat cream cheese, sugar and vanilla till well blended. Add in Large eggs, beat well. Fold in chocolate; pour over pecans.
- Bake for 40 min or possibly till hard. Cold on wire rack. Cover; chill.
- Garnish as desired.
- Makes 12 to 16 servings.
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