Chocolate Caramel Pecan Cheesecake Recipe

Chocolate Caramel Pecan Cheesecake Recipe

Ingredients:

For the Base:
6 Tablespoons of melted margarine
2 cups of wafer crumbs (vanilla)

For the Body:
5 ounces of evaporated filled milk (canned)
1 bag of caramels (14 ounces)
1 cup of pecans (toasted); chopped
2 packages of cream cheese (8 ounces); softened
1/2 cup of sugar (refined)
1 teaspoon of vanilla extract
2 pieces of eggs (large)
1/2 cup of choco pieces (semisweet)

Instructions:

Combine margarine and crumbs; press firmly onto the base of a 9-inch (springform) pan. Place inside the oven and bake (350 degrees F) for 10 mins.

Combine milk and caramels inside a saucepan above gentle heat; stir constantly till smooth and melted. Pour above the crust and spread the pecans on top.

Combine sugar, vanilla, and cream cheese; beat moderately till blended well. Add the eggs individually, while beating continuously. Fold in the chocolate. Gently pour above the pecans.

Place inside the oven and bake (350 degrees F) for 40 mins. Run a knife around the pan to loosen the cake. Let it cool then remove the rim. Place inside the refrigerator to chill.

Serve chilled. (If desired, garnish chopped nuts or pecans and pipe whipped whipping cream on top).

>> Chocolate Caramel Pecan Cheesecake Recipe