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Chocolate - Caramel - Pecan Cheesecake




Source of Recipe


PEGGY


List of Ingredients





1 pkg. (14 oz.) caramels
1 can (6 oz.) evaporated milk
1 graham cracker crust
1 cup chopped pecans, toasted
2 pkg. (8 oz. each) cream cheese
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1/4 cup semi-sweet or milk chocolate morsels, melted


Recipe




Heat oven to 350ºF (175ºC) .Combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over graham cracker crust; sprinkle toasted pecans evenly over caramel layer, and set aside. Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer. Bake 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours. Topping: When ready to serve, remove cheesecake from pan; arrange pecan halves around top edge of cheesecake. Makes 1 cheesecake. Viennese Topping: Combine brown sugar and flour, mixing well. Cut in butter or margarine until mixture is crumbly. Sprinkle on pie as above. Makes 8 servings.