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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chocolate Caramel Pecan Cheesecake Recipe

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This recipe for Chocolate Caramel Pecan Cheesecake is from The Rusch Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cups graham cracker crumbs/vanilla wafer crumbs
6 Tablespoons butter, melted

1 14 ounce bag caramels
1 5 ounce can evaporated milk
1 cup chopped pecans, toasted
3/4 c chocolate chips
2 8 ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup chocolate chips, melted and cooled slightly

Optional garnishes
whipped cream/cool whip; additional toasted chopped pecans/chocolate shavings/caramel topping for drizzle

Combine crumbs and butter in a 9" spring form pan. Press firmly in bottom. Bake 10 minutes at 350.

Combine caramels and milk in a heavy 1 1/2 quart sauce pan. Heat over low heat, stirring occasionally until caramels are melted and mixture is smooth. Pour caramel mixture over baked crust. Top with toasted pecans and 3/4 cup chocolate chips.
In a large mixing bowl, beat cream cheese until smooth. Blend in sugar and vanilla. Add eggs one at a time, mixing well after each is added. Blend in melted chocolate and pour mixture over pecans and chocolate chips. Bake at 350 35-40 minutes. Remove from oven to cool completely. Loosen cake from rim of pan. Chill in refrigerator. Cool before removing rim of pan. Garnish with whipped cream, chopped nuts, caramel drizzle and chocolate shavings if desired.

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