Description
I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.
Ingredients
- 2 cups graham cracker crumbs
- ⅓ cup white sugar
- ½ cup butter, melted
- 30 individually wrapped caramels, unwrapped
- 3 tablespoons milk
- ¾ cup chopped pecans
- 1 cup semisweet chocolate chips
- 3 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
Instructions
- In a medium bowl
- combine graham cracker crumbs
- sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
- To make the Caramel Filling: In a small saucepan
- combine caramels and milk. Cook over low heat
- stirring
- until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
- In the top of a double boiler
- heat chocolate
- stirring occasionally
- until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl
- beat cream cheese
- sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate
- then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 50 minutes
- or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.
Prep Time: 45 mins
Cook Time: 40 mins
Total Time: 1 hr 30 mins
Servings: 12