Yield: 12 Servings
|14 ounces||Caramel candies (36 brachs)|
|1 cup||Pecan pieces|
|1 cup||Chocolate chips; divided|
|1¼ cup||Graham cracker crumbs|
|½ cup||Evaporated milk|
|16 ounces||Cream cheese|
Date: Sat, 6 Apr 1996 07:22:48 -0600 From: pickell@... (S.Pickell)
Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan Put caramels in a 1 quart casserole with evaporated milk. Microwave on HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into it.
Refrigerate. Put cream cheese in a large glass mixing bowl with ½ cup chocolate chips.
Microwave on 50% (MDM) 3-3½ minutes, until cheese is softened and chips are melted. Add sugar and vanilla; blend with an electric mixer. Add egg and blend. Pour on top of caramel layer in cake pan. Rotating twice during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center still juggles slightly. Cool and refrigerate. Combine remaining chips and 2 tablespoons milk in a 2 cup glass measure.
Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth and spread on top of cheesecake. Top with pecan halves.
NOTE: Assembled cheesecake can be baked in a 350 degree pre-heated conventional oven for 40 minutes.
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #97
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .