"Hunger is the best sauce in the world."--Cervantes

Chocolate Carmel Pecan Cheesecake  Recipe

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This recipe for Chocolate Carmel Pecan Cheesecake , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeannie (Mills) Sieferman
Added: Saturday, March 12, 2005


Preheat Oven to 350 Degrees


2 c vanilla wafer crumbs
6 Tbsp butter/margarine melted


1 bag 14 oz Kraft caramels
1 can (5 oz) evaporated milk
1 c chopped pecans
2 eggs
1/2 c sugar
1 tsp vanilla
2 pkg. 8 oz softened Philadelphia cream cheese
1/2 c baker's semi-sweet real chocolate chips melted

Mix crumbs and butter; press into bottom and sides of 9-inch spring form pan. Bake 10 minutes. Filling: microwave caramels and milk in small microwave-safe bowl on high 4 to 5 minutes, or until melted. Stirring every minute or so. Pour over crust. Top with chopped pecans Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate and vanilla; pour over pecans. Place pan on cookie sheet. Bake 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. Garnish with whipped cream and additional finely chopped pecans, if desired.




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