Cheesecake ( chocolate caramel pecan )

Yield: 6 Servings

Measure Ingredient
1½ pack GRAHAM CRACKERS, crushed
⅓ cup SUGAR
4 tablespoons BUTTER, melted
\N \N Mix and pat into bottoms and sides of 10\" springform pan.
\N \N Bake at 350-degrees for 10 minutes.
\N \N Remove from oven and place a pan of water on the bottom
\N \N Shelf.
1 pounds CARAMELS
1 \N (5 oz) can EVAPORATED MILK
1½ cup PECANS, chopped and toasted
24 ounces CREAM CHEESE, unwrapped and warmed in
\N \N Microwave 1-1/2 minutes.
⅔ cup SUGAR
1 teaspoon VANILLA
4 \N JUMBO EGGS, out of shell and warmed in
\N \N Microwave 20 seconds on high

** **

** Melt caramels in milk (works best in microwave) Stir in pecans and pour over crust.

Beat cheese until light. Add sugar and beat again. Add eggs, one at a time, beating after each. Mix in chocolate, then vanilla. Pour over caramels/pecans in pan.

Bake at 350-degrees for 1 hour or so until firm on edges and stiff somewhat soft in middle.

Cool to room temp and refrigerate for several hours.

Drizzle with caramel sauce (you can use the ice cream topping variety or melt more caramels (with evaporated milk).

Garnish with pecan halves. If you REAllY want it rich drizzle also with fudge sauce!

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