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Chocolate Caramel Pecan Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
2 cups pecans
1/4 cup sugar
1/4 cup butter, melted

Filling:
26 caramels
1-1/2 Tablespoons sweetened condensed milk
Four 8-ounce packages cream cheese, softened
1 cup sugar
3 large eggs
1 Tablespoon vanilla extract
1 cup chilled whipping cream
2 Tablespoons sugar
1/2 teaspoon vanilla extract



Recipe



Crust:
Finely grind nuts and sugar in processor. Add melted butter and blend until moist crumbs form. Press crumb mixture onto bottom only of springform pan.

Filling:
Cook caramels and milk until melted. Drizzle over crust. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating just to combine after each addition. Mix in vanilla. Pour filling into crust. Bake at 325�F until top appears dry and cheesecake no longer moves in center when pan is shaken, about 1 hour. Cool, cover and refrigerate over night. Release pan sides from cheesecake. Serve.