Chocolate Caramel Cheesecake Recipe
Servings: 1
Ingredients
- 1 1/4 c. Graham Cracker Crumbs
- 1/4 c. Melted Butter
- 1 pkt Caramels, (14 ounce. size)
- 5 ounce Evaporated Lowfat milk
- 1 c. Peanuts, minced
- 16 ounce Cream Cheese
- 1/2 c. Sugar
- 2 x Large eggs
- 1 tsp Vanilla
- 3/4 c. Semisweet Chocolate, melted
Directions
- Graham Cracker Crust
- Combine graham cracker crumbs and melted butter. Press crumb mix proportionately on bottom and 1 inch up sides of a 9-inch springform pan. Bake at 350 for 6 to 8 min. Cold Combine caramels and lowfat milk in heavy saucepan. Cook over low heat till melted, stirring often. Pour over graham cracker crust.
- Sprinkle pecans proportionately over caramel layer and set aside.
- Beat cream cheese at high speed with electric mixer till light and fluffy.
- Gradually add in sugar, mixing well. Add in Large eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, beat till blended. Pour over pecan layer.
- Bake at 350 for 30 mins. Remove from oven and run knife around edge of pan to release sides. Let cold to room temperature.
- Cover and refrigerate8 hrs.
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