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Chocolate Caramel Cheesecake




Source of Recipe


Internet


List of Ingredients




2 cups graham cracker crumbs
1/3 cup white sugar
1/2 cup butter, melted

30 individually wrapped
caramels, unwrapped
3 tablespoons milk
3/4 cup chopped pecans

1 cup semisweet chocolate chips
3 (8 ounce) packages cream
cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
3 eggs


Recipe



1 In a medium bowl, combine graham cracker crumbs, sugar
and melted butter. Mix well and press into the bottom and
1 inch up the sides of a 9 inch springform pan. Pour on
melted caramel/pecan mixture and chill for 30 minutes.

2 To make the Caramel Filling: In a small saucepan,
combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).

3 In the top of a double boiler, heat chocolate, stirring
occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.

4 Bake in the preheated oven for 50 minutes, or until
center is almost set. Place a pan of water on rack
underneath cheesecake as it bakes to help keep it from cracking.

Cool in oven with door cracked open. Refrigerate at least one day.