Chocolate caramel pecan cheesecake


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Recipe by: katherina

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Preparation Time:
20 Min
Serves:
6
Difficulty:
Moderate
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

1 1/2 pk GRAHAM CRACKERS, crushed 1 (5 oz) can EVAPORATED MILK
1/3 c SUGAR 1 1/2 c PECANS, chopped and toasted
4 tb BUTTER, melted 24 oz CREAM CHEESE, unwrapped and
Mix and pat into bottoms and -warmed in
-sides of 10" springform Microwave 1-1/2 minutes.
-pan. 2/3 c SUGAR
Bake at 350-degrees for 10 1 ts VANILLA
-minutes. 4 JUMBO EGGS, out of shell and
Remove from oven and place a -warmed in
-pan of water on the bottom Microwave 20 seconds on high
Shelf. 2/3 c SEMI-SWEET CHOCOLATE PIECES,
CAKE -melted
1 lb CARAMELS

** **

** Melt caramels in milk (works best in microwave) Stir in pecans and pour
over crust.

Beat cheese until light. Add sugar and beat again. Add eggs, one at a time,
beating after each. Mix in chocolate, then vanilla. Pour over
caramels/pecans in pan.

Bake at 350-degrees for 1 hour or so until firm on edges and stiff somewhat
soft in middle.

Cool to room temp and refrigerate for several hours.

Drizzle with caramel sauce (you can use the ice cream topping variety or
melt more caramels (with evaporated milk).

Garnish with pecan halves. If you REAllY want it rich drizzle also with
fudge sauce!

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