Chocolate Caramel Pecan Cheesecake
Yield
6 servingsPrep
30 minCook
40 minReady
190 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 2 | cups |
vanilla wafer crumbs
|
* |
| 6 | tablespoons |
margarine
melted |
|
| Body | |||
| 14 | ounce bag |
caramels (candy squares)
|
|
| 5 | ounces |
evaporated milk
|
|
| 1 | cup |
pecans
chopped, toasted |
|
| 2 | packages |
cream cheese
softened, 8 ouncese each |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
chocolate pieces
semi-sweet |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 473 | ml |
vanilla wafer crumbs
|
* |
| 9E+1 | ml |
margarine
melted |
|
| Body | |||
| 14 | ounce bag |
caramels (candy squares)
|
|
| 144.5 | ml/g |
evaporated milk
|
|
| 237 | ml |
pecans
chopped, toasted |
|
| 2 | packages |
cream cheese
softened, 8 ouncese each |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
chocolate pieces
semi-sweet |
* |
Directions
BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350℉ (180℃) F, 10 minutes.
BODY: In 1½ quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth.
Pour over crust.
Top with pecans.
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.
Blend in chocolate; pour over pecans.
Bake at 350℉ (180℃) F, 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Garnish with whipped cream and additional finely chopped pecans, if desired.
