"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannie (Mills) Sieferman


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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