Chocolate Carmel Pecan Cheesecake Recipe
Tried it? Rate this Recipe:
|
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 350°F if using a silver 9-inch springform pan (or to 325°F 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 |
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!