2 vanilla wafer crumbs
6 Tbs. butter, melted
14 oz. bag caramels
5 oz. can evaporated milk
1 c. chopped pecans, toasted
16 oz. cream cheese, softened
1/2 c. granulated sugar
1 tsp. vanilla
2 eggs
1/2 c. semisweet chocolate pieces, melted
Garnishes:
Whipped cream, pecans, cherries
Preheat oven to 350. Combine cookie crumbs & butter
press into bottom & sides of 9" springform pan. Bake 10 minutes. In heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar & vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate
pour over nuts. Bake 40 minutes. Loosen cake from rim of pan
cool before removing rim of pan. Chill. Garnish. Topping: Melt together 1 c. brown sugar, 1/4 c. butter & 2 Tbs. whipping cream. Cool slightly. Pour over top of chilled cheesecake. Arrange 1 1/2 c. pecan halves on rim of cake in circle. Chill until ready to serve.
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