Chocolate Caramel Cheesecake
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. In a small bowl, combine graham cracker crumbs and butter.
  2. Press onto the bottom of a 9-in. springform pan coated with nonstick cooking spray.
  3. Place on a baking sheet.
  4. Bake at 350° for 5-10 minutes or until set.
  5. Cool on a wire rack.
  6. In a small saucepan over low heat, stir caramels and milk until smooth.
  7. Pour over crust.
  8. Sprinkle with pecans.
  9. In a small mixing bowl, beat cream cheese and sugar until smooth.
  10. Add eggs; beat on low speed just until combined. Stir in melted chocolate.
  11. Pour over caramel layer.
  12. Place pan on baking sheet.
  13. Bake at 350° for 30-35 minutes or until center is almost set.
  14. Cool on a wire rack for 10 minutes.
  15. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  16. Chill for 4 hours or overnight.
  17. Remove sides of pan.
  18. Refrigerate leftovers.
  19. Yield: 12 servings.