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Chocolate Caramel Pecan Cheesecake Recipe

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This recipe for Chocolate Caramel Pecan Cheesecake, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Reba Maynard, Friend of CDL
Added: Wednesday, November 7, 2007


2 cups vanilla wafer crumbs
6 tbsp. margarine, melted

Combine these ingredients and press into the bottom of a 9-inch Springform Pan. Bake at 350 degrees for 10 minutes.

1 14-oz bag Kraft Caramels
1 5-oz can evaporated milk
1 cup chopped pecans, toasted
2 (8-oz) package cream cheese, softened
cup sugar
1 tsp. vanilla
2 eggs
cup semi-sweet chocolate pieces, melted

In 1 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with toasted pecans. Combine Cream Cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each additive. Blend in chocolate; pour over pecans. Bake at 350 for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and additional finely chopped pecans if desired.




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