Chocolate Caramel Cheesecake
2 c. crushed vanilla wafers
(about 50 wafers)
6 Tblsps. butter, melted
1- 14 oz. pkg. vanilla caramels
1 - 5 oz. can evaporated milk
1 c. chopped pecans, toasted
2 - 8 oz. pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1/2 c. semisweet choc., melted and
For crust, combine crushed vanilla wafers with the melted butter. Press onto the bottom and up the sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes.
Cool and set aside.
In a medium saucepan, combine the caramels
and evaporated milk. Cook and stir over
low heat, stirring frequently, until smooth.
Pour over prepared crust. Sprinkle with
the 1 c. pecans.
Chill in the refrigerator while preparing the filling.
For filling, in medium bowl, beat cream cheese,
sugar and vanilla with an electric mixer on
medium speed until combined. Add eggs,
beating on low just until combined. (DO NOT
OVERBEAT); stir in melted chocolate.
Pour over caramel-nut layer in pan.
Bake at 350 degrees for 35-40 minutes or until center appears nearly set when shaken.
Cool cheesecake in pan on a wire rack for 15 min. Loosen from side of pan: Cool completely on wire rack.
Cover and chill in refrigerator for at least
4 hours. Let cheesecake stand at room temp.
for 20 min. before serving.
Excellent served with more caramel and whipped