Chocolate, Caramel, Pecan Cheesecake Recipe

1. 1

   Unwrap caramels; combine caramels and lowfat milk in a heavy saucepan; cook over low heat till melted, stirring often.

2. 2

   Pour over graham cracker crust; sprinkle toasted pecans proportionately over caramel layer and set aside.

3. 3

   Beat cream cheese at high speed with an electric mixer till light and fluffy; gradually add in sugar, mixing well.

4. 4

   Add in Large eggs, one at a time, beating well after each.

5. 5

   Stir in vanilla and melted chocolate; beat till blended.

6. 6

   Spoon over pecan layer.

7. 7

   Bake at 350 degrees for 30 min.

8. 8

   Remove from oven and run knife around edge of pan to release sides.

9. 9

   Let cold to room temperature on a wire rack; cover and refrigerateat least 8 hrs.

10. 10

    Remove from pan when ready to serve.

11. 11

    This is to die for!

No additional tips available.