Chocolate Praline Cheesecake
CATEGORIES
INGREDIENTS
- 2 c. vanilla wafer crumbs
- 6 tbsp. butter, melted
- FILLING:
- 24 caramels, unwrapped
- 1/4 c. evaporated milk
- 1 c. toasted chopped pecans
- 2 pkg. (8 oz. each) cream cheese, softened
- 1/2 c. sugar
- 1 tsp. vanilla
- 2 eggs
- 6 sq. semi-sweet chocolate, melted
DIRECTIONS
- Heat oven to 350 degrees. Combine crumbs and margarine in 9 inch springform pan until well mixed. Press onto bottom and 1 1/4 inches up sides of pan. Bake for 10 minutes.
- Microwave caramels and milk in large microwaveable bowl on high 1 1/2 minutes. Stir, microwave 1 minute longer. Stir until caramels are completely melted and smooth. Pour into crust. Top with pecans. Beat cream cheese, sugar and vanilla until well blended. Add eggs; beat well. Mix in chocolate; pour over pecans. Bake for 40 minutes or until firm. Cool on wire rack. Cover; refrigerate. Makes 12 servings.