Chocolate Caramel Pecan Cheesecake

* Exported from MasterCook *

Chocolate Caramel Pecan Cheesecake

Recipe By : Cheesecake Extraordinaire p. 32
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CHOCOLATE PECAN CRUST:
11 chocolate sandwich cookies -- crushed
3 tablespoons pecans -- chopped
3 tablespoons butter -- melted

CHOCOLATE CARAMEL FILLING:
24 ounces cream cheese
1/3 cup dark brown sugar -- packed
1/4 cup dark corn syrup
2 tablespoons cornstarch
3 large eggs
1 large egg yolk
1/3 cup sour cream
1 1/4 teaspoons vanilla extract
1 3/4 cups milk chocolate chips -- melted
1/3 cup chopped pecans

CHOCOLATE CARAMEL TOPPING:
3/4 cup milk chocolate chips
1/4 cup sour cream
1 tablespoon dark brown sugar
3 tablespoons chopped pecans
16 pecan halves
10 caramels -- indiv wrapped
2 tablespoons sour cream

CRUST:
In a small bowl, stir together crushed cookies and chopped pecans. Stir in
melted butter til well combined. Press crumb mixture evenly onto the bottom of
a greased 9-inch springform pan.

FILLING:
In a large bowl, combine cream cheese, brown sugar, corn syrup and cornstarch.
Beat with an electric mixer til smooth. Add eggs and egg yolk, one at a time,
beating well after each addition. Stir in sour cream and vanilla. Stir in
melted chocolate chips and pecans. Pour cream cheese mixture over crust.

OVEN: 350
Bake for 15 minutes.
LOWER THE OVEN TEMPERATURE TO 200 DEGREES.

Bake 70 minutes or til center no longer looks wet or shiny. Remove cake from
the oven and run a knife around the inside edge of the pan. TURN THE OVEN OFF;
return the cake to the oven for an additional 1 hour. Chill, uncovered,
overnight.

TOPPING:
In a small saucepan, melt chocolate chips over low heat, stirring constantly.
Remove from heat and stir in the 1/4 cup sour cream and brown sugar. Stir in
pecans. Spread warm sour cream mixture over cheesecake. Arrange pecan halves on
top.

In a double boiler, melt caramels over boiling water. Stir in the 2 tbsp sour
cream. Drizzle caramel mixture over cheesecake. Chill til serving time.

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