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Chocolate Caramel Pecan Cheesecake
* Exported from MasterCook *
Chocolate Caramel Pecan Cheesecake
Recipe By : Kraft Confection Cookbook/Bob b1744
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Desserts Nuts
Amount Measure Ingredient -- Preparation Method
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CRUST:
2 cups vanilla wafer cookie crumbs
6 tablespoons margarine -- melted
FILLING:
1 14 ounce bag caramel candy
1 5 ounce can evaporated milk
1 cup chopped pecans
16 ounces cream cheese -- softened
1/2 cup sugar
2 eggs
1 cup semi sweet chocolate chips -- melted
1 teaspoon vanilla
Preheat oven to 350 F. Mix together crumbs and margarine. Press onto bottom
and sides of 9" springform pan and bake for 10 minutes. In a small bowl,
microwave caramels with milk on High for 4-5 minutes or until melted,
stirring every minute. Pour over crust. Top with pecans. In large mixing
bowl, beat cream cheese and sugar at medium speed with electric mixer until
well blended. Add eggs, one at a time, mixing well after each addition. Blend
in chocolate and vanilla. Pour over pecans. Place pan on cookie sheet. Bake
for 45 minutes. Loosen cake from rim of pan. Cool before removing rim of pan.
Chill several hours or overnight.
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NOTES : Center of cheesecake should appear soft when taken from oven. It will
firm as it cools.
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