CHOCOLATE-CARAMEL-PECAN CHEESECAKE
CHOCOLATE-CARAMEL-PECAN CHEESECAKE
Serves: One 9 inch cheesecake.
Ingredients
- CRUST:
- 1/4 c. butter or margarine, melted
- 1-1/4 c. graham cracker crumbs
- FILLING:
- 14 oz. caramels
- 1 (5 oz.) can evaporated milk
- 1 c. chopped pecans, toasted
- 2 (8 oz.) pkgs. cream cheese
- 1/2 c. sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3/4 c. semi-sweet chocolate morsels, melted
- Pecan halves
Instructions
- GRAHAM CRACKER CRUST:
- Combine crumbs and butter well. Press crumb mixture evenly onto bottom of a 9 inch springform pan and 1 inch up sides of pan. Bake at 350 degrees for 6-8 minutes. Cool.
- FILLING:
- Unwrap caramels; combine with evaporated milk in heavy saucepan; cook over low heat until melted, stirring often. Pour over graham cracker crust; sprinkle toasted 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, beating well after each addition. 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 springform pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours.
- When ready to serve, remove outside of springform pan; arrange pecan halves around top edge of cheesecake.
Notes
Ellen Larson
3.5.3226