2 c. crushed vanilla wafers (about 50 wafers)
6 Tbsp. butter - melted
1 - (14 oz.) pkg. vanilla caramels (about 48 caramels)
1 - (5 oz.) can evaporated milk
1 c. chopped pecans - toasted
2 - (8 oz.) pkg. cream cheese - softened
1/2 c. sugar
1 tsp. vanilla
1/2 c. semi-sweet chocolate pieces - melted and slightly cooled
Whipped Cream (optional)
Chopped pecans (optional)
Melted semi-sweet chocolate and (1 oz.) chocolate curls (optional)
Caramel ice cream topping (optional)
For crust, combine crushed vanilla wafers and melted butter.
Press mixture onto the bottom and about 2-inches up the sides of a
9 inch spring form pan. Bake in a 350 degree oven for 10 minutes.
Cool and set aside.
In medium saucepan, combine caramels and milk. Cook and stir
over low heat, stirring frequently until smooth. Pour over crust.
Sprinkle with one cup pecans. Chill in refrigerator while
For filling, in medium bowl, beat cream cheese, sugar, and
vanilla with electric mixer on medium speed until combined. Add
eggs, beating on low speed just until combined (do not over beat).
Stir in melted chocolate. Pour over caramel-nut layer in pan.
Bake in 350 degree oven about 40 minutes or until center
appears nearly set when shaken. Cool cheesecake in pan on a wire
rack for 15 minutes, loosen from side of spring form pan; cool
completely on wire rack. Cover and chill in refrigerator for at
least 4 hours.
Let cheese cake stand at room temperature for 20 minutes before
serving. Garnish each serving with whipped cream, additional
chopped nuts, melted chocolate and (1 oz.) chocolate curls, and
caramel topping, if desired. Recipe makes approx: 12 servings.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.