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Chocolate Carmel Pecan Cheesecake Recipe

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This recipe for Chocolate Carmel Pecan Cheesecake, by , is from Family and Friend's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Whitmer
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine or butter, melted
1 bag (14 oz.) KRAFT Caramels
1 can (5 oz.) evaporated milk
1 cup PLANTERS Pecan Pieces
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
1 tsp. vanilla
2 eggs
2 cups thawed COOL WHIP Whipped Topping

Directions:
Directions:
PREHEAT oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan). Mix crumbs and margarine; press firmly onto bottom and 1 inch up side of pan. Bake 10 minutes.
MICROWAVE caramels and milk in small microwavable bowl on HIGH 4 minutes or until caramels are completely melted, stirring after 2 minutes. Pour over crust; sprinkle with pecans.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended; pour over pecans. Place springform pan on baking sheet.
BAKE 45 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top each serving with 2 Tbsp. of the whipped topping. Store leftover cheesecake in refrigerator.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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