Chocolate Caramel Pecan Cheesecake
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- 2 c
- vanilla wafer crumbs
- 6 Tbsp
- butter, melted
- 14 ounce bag caramels
- 1 can(s)
- evaporated milk, 5 ounces
- 1 c
- chopped pecans, toasted
- 2 pkg
- cream cheese, 8 ounces each, softened
- 1/2 c
- 1 tsp
- 1/2 c
- semi-sweet chocolate chips
1BASE: Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 350 for 10 minutes.
2BODY: In double boiler, melt caramels with milk , stirring frequently, until smooth.
3Pour over crust. Top with pecans.
4Combine 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.
5Blend in chocolate; pour over pecans.
6Bake at 350 degrees for 40 minutes.
7Loosen cake from rim of pan; cool before removing rim of pan. Garnish with whipped cream and additional finely chopped pecans, if desired. Chill.