Chocolate carmel pecan cheesecake

12 Servings

Ingredients

Quantity Ingredient
Crust-----
2 cups Vanilla wafer crumbs
6 tablespoons Butter or margerine --
Melted
Filling-----
24 Caramel candy -- Kraft^M
1 cup Pecans -- toasted, chopped
16 ounces Cream Cheese -- softened
½ cup Sugar
1 teaspoon Vanilla
2 Eggs
6 Squares Semisweet Chocolate
Melted

Directions

Heat oven to 350 deg. F.

Combine crumbs and margarine in 9-inch springform pan until well mixed. Press onto bottom and 1¼ inches up sides of pan. Bake for 10 minutes.

Microwave caramels and evaporated milk in large microwavable bowl on HIGH 1 ½ minutes. Stir; microwave 1 minute longer. Stir until caramels are completely melted and smooth.

Pour into crust. Top with pecans.

Beat cream cheese, sugar and vanilla until well blended. Add eggs, beat well. Mix in chocolate; pour over pecans.

Bake for 40 minutes or until firm. Cool on wire rack. Cover; refrigerate. Garnish as desired.

Makes 12 to 16 servings.

Recipe By : D Keith Higgs <dhiggs@magnus. acs. ohio-state. edu>

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