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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 325ºF 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.