Chocolate Carmel Pecan Cheesecake
Yield
16 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
vanilla wafer crumbs
|
* |
| 6 | tablespoons |
butter
or margarine, melted |
|
| Filling | |||
| 24 | each |
caramels (candy squares)
|
*
|
| 1 | cup |
pecans
toasted, chopped |
|
| 16 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 6 | squares |
semi-sweet chocolate
melted, null, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 473 | ml |
vanilla wafer crumbs
|
* |
| 9E+1 | ml |
butter
or margarine, melted |
|
| Filling | |||
| 24 | each |
caramels (candy squares)
|
*
|
| 237 | ml |
pecans
toasted, chopped |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 6 | squares |
semi-sweet chocolate
melted, null, null |
*
|
Directions
Heat oven to 350℉ (180℃).
Combine crumbs and margarine in 9-inch springform pan until well mixed.
Press onto bottom and 1¼ inches up sides of pan.
Bake for 10 minutes.
Microwave caramels and evaporated milk in large microwavable bowl on HIGH 1½ minutes.
Stir; microwave 1 minute longer.
Stir until caramels are completely melted and smooth.
Pour into crust.
Top with pecans.
Beat cream cheese, sugar and vanilla until well blended.
Add eggs, beat well.
Mix in chocolate; pour over pecans.
Bake for 40 minutes or until firm.
Cool on wire rack.
Cover; refrigerate.
Garnish as desired.
