"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chocolate Caramel Pecan Cheesecake Recipe

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This recipe for Chocolate Caramel Pecan Cheesecake, by , is from Ambassador Quintin Bruce's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Conrey
Added: Friday, December 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. vanilla wafer crumbs
6 tbsp. margarine melted
14 oz. bag Kraft caramels
1-5 oz. can evaporated milk
1 c. chopped pecans, toasted
2-8 oz. pkgs cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. semi-sweet chocolate chips, melted

Directions:
Directions:
Combine vanilla wafer crumbs and margarine; press into bottom of 9" spring form pan. Bake at 350 for 10 minutes.

In a 1 1/2 quart heavy saucepan, melt caramel with milk over low heat, stirring frequently until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar & vanilla, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in melted chocolate chips and pour over the pecans.

Bake at 350 for 40 minutes. Loosen cake from the rim of the pan. Cool before removing rim completely. Chill. Garnish with whipped cream and additional finely chopped pecans, if desired.

 

 

 

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