Chocolate Caramel Pecan Cheesecake III
  • Servings: 6
  • Crust:
  • 2 cups vanilla wafer crumbs
  • 6 tablespoons butter, melted
  • Filling:
  • 1 bag (14 oz.) caramels
  • 1 can (5 oz.) evaporated milk
  • 1 cup chopped pecans, toasted
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup semisweet chocolate pieces
  1. Crust: Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 350ºF for 10 minutes.
  2. Filling: In 1-1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350ºF for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and additional finely chopped pecans, if desired.