Chocolate-caramel-pecan cheesecake

Yield: 1 servings

Measure Ingredient
1¼ cup Graham cracker crumbs
14 ounces Package caramels
1 cup Chopped pecans, toasted
½ cup Sugar
1 teaspoon Vanilla extract
\N \N Pecan halves
¼ cup Butter or margarine, melted
5 ounces Can evaporated milk
2 \N 8 oz packages cream cheese,
2 \N Eggs
¾ cup Semisweet chocolate morsels,

Combine graham cracker crumbs and butter, stirring well. Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.

Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often. Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside. Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees for 30 minutes. Remove from oven, and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours before serving. Top with pecan halves and serve. From "Southern Living - 1991 Annual Recipes"

Similar recipes