CHOCOLATE CARAMEL CHEESECAKE
- 6 whole reduced-fat graham crackers, crushed
- 3 tablespoons butter, melted
- 25 caramels
- 1/4 cup fat-free evaporated milk
- 1/4 cup chopped pecans
- 2 packages (8 ounces each) reduced-fat cream cheese
- 1/3 cup sugar
- 2 eggs, lightly beaten
- 1/3 cup semisweet chocolate chips, melted and cooled
In a small bowl, combine graham cracker crumbs and butter.
Press onto the bottom of a 9-in. springform pan coated with nonstick cooking spray.
Place on a baking sheet.
Bake at 350° for 5-10 minutes or until set.
Cool on a wire rack.
In a small saucepan over low heat, stir caramels and milk until smooth.
Pour over crust.
Sprinkle with pecans.
In a small mixing bowl, beat cream cheese and sugar until smooth.
Add eggs; beat on low speed just until combined. Stir in melted chocolate.
Pour over caramel layer.
Place pan on baking sheet.
Bake at 350° for 30-35 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Chill for 4 hours or overnight.
Remove sides of pan.
Yield: 12 servings.