chocolate caramel pecan cheesecake

Name: Chocolate Caramel Pecan Cheesecake
Ingredients: ## BASE INGREDIENTS; 2 cup(s) vanilla wafer crumbs; 6 tablespoon(s) butter, melted; ## BODY INGREDIENTS; 1 - 14 ounce bag caramels; 1 can(s) evaporated milk, 5 ounces; 1 cup(s) chopped pecans, toasted; 2 package(s) cream cheese, 8 ounces each, softened; 1/2 cup(s) sugar; 1 teaspoon(s) vanilla; 2 - eggs; 1/2 cup(s) semi-sweet chocolate chips

(8 RATINGS)

323 Pinches 1 Photo

Jackie Hampton

Rome, GA

Updated on May 12, 2010

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Ingredients

BASE INGREDIENTS
2 cups vanilla wafer crumbs
6 tablespoons butter, melted
BODY INGREDIENTS
1 - 14 ounce bag caramels
1 can evaporated milk, 5 ounces
1 cup chopped pecans, toasted
2 packages cream cheese, 8 ounces each, softened
1/2 cup sugar
1 teaspoon vanilla
2 - eggs
1/2 cup semi-sweet chocolate chips

How To Make chocolate caramel pecan cheesecake

Step 1

BASE: Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 350 for 10 minutes.

Step 2

BODY: In double boiler, melt caramels with milk , stirring frequently, until smooth.
Step 3

Pour over crust. Top with pecans.
Step 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.
Step 5

Blend in chocolate; pour over pecans.
Step 6

Bake at 350 degrees for 40 minutes.
Step 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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