Description
Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?
Ingredients
- 2 cups vanilla wafer crumbs
- 6 tablespoons unsalted butter
- 14 ounces individually wrapped caramels, unwrapped
- 1 (5 ounce) can evaporated milk
- 1 cup chopped pecans
- 3 (8 ounce) packages cream cheese
- ½ cup white sugar
- 1 ½ teaspoons vanilla extract
- 2 eggs
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
- Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan
- melt the unsalted butter.
- Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
- In a double boiler
- or a bowl set over barely simmering water
- melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
- In a bowl
- combine the cheese
- sugar
- and vanilla and beat until smooth
- scraping down the bowl several times. Add the eggs
- one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
- Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
Servings: 12