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chocolate caramel pecan cheesecake

(8 ratings)
(8 ratings)

Ingredients For chocolate caramel pecan cheesecake

  • BASE INGREDIENTS
  • 2
    eggs
  • 1 tsp
    vanilla
  • 1/2 c
    sugar
  • 2 pkg
    cream cheese, 8 ounces each, softened
  • 1 c
    chopped pecans, toasted
  • 1 can
    evaporated milk, 5 ounces
  • 1
    14 ounce bag caramels
  • BODY INGREDIENTS
  • 6 Tbsp
    butter, melted
  • 2 c
    vanilla wafer crumbs
  • 1/2 c
    semi-sweet chocolate chips

How To Make chocolate caramel pecan cheesecake

  • 1
    BASE: Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 350 for 10 minutes.
  • 2
    BODY: In double boiler, melt caramels with milk , stirring frequently, until smooth.
  • 3
    Pour over crust. Top with pecans.
  • 4
    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.
  • 5
    Blend in chocolate; pour over pecans.
  • 6
    Bake at 350 degrees for 40 minutes.
  • 7
    Loosen cake from rim of pan; cool before removing rim of pan. Garnish with whipped cream and additional finely chopped pecans, if desired. Chill.

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