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Chocolate Caramel Cheesecake

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Ingredients You'll Need

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.

Refrigerate leftovers.

Yield: 12 servings.

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