Name: Chocolate Caramel Pecan Cheesecake
Yield: 4 servings
Ingredients: 2 cups vanilla wafer cookie crumbs; 6 tbsp. margarine, melted; 1 pkg. (14 oz.) Kraft caramels; 1 can (5 oz.) evaporated milk; 1 cup pecans, chopped; 1 lb. cream cheese, softened; 1/2 cup sugar; 2 eggs; 1 cup semi sweet chocolate chips, melted; 1 tsp. vanilla

Servings: 4 persons

2 cups vanilla wafer cookie crumbs
6 tbsp. margarine, melted
1 pkg. (14 oz.) Kraft caramels
1 can (5 oz.) evaporated milk
1 cup pecans, chopped
1 lb. cream cheese, softened
1/2 cup sugar
2 eggs
1 cup semi sweet chocolate chips, melted
1 tsp. vanilla

1
Preheat oven to 350F.
2
Mix together crumbs and margarine.
3
Press onto bottom and sides of 9-inch springform pan and bake for 10 minutes.
4
In a small bowl, microwave caramels with milk on High for 4-5 minutes or until melted, stirring every minute.
5
Pour over crust.
6
Top with pecans.
7
In large mixing bowl, beat cream cheese and sugar at medium speed with electric mixer until well blended.
8
Add eggs, one at a time, mixing well after each addition.
9
Blend in chocolate and vanilla.
10
Pour over pecans.
11
Place pan on cookie sheet.
12
Bake for 45 minutes.
13
Loosen cake from rim of pan.
14
Cool before removing rim of pan.
15
Chill several hours or overnight.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chocolate Caramel Pecan Cheesecake

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