Chocolate Caramel Pecan Cheesecake Recipe

Ingredients:

6 Tbsps of melted margarine
2 c of vanilla-wafer crumbs
1 bag of caramels (14 oz)
1 c of chopped, toasted pecans
2 packs of soften creamcheese (8 oz)
1 tsp of vanilla
1/2 c of semi-sweet pcs
1 can of milk (evaporated, 5 oz)
1/2 c of sugar
2 large eggs

Instructions:

For the base: You combine margarine and crumbs. Tightly press into bottom part of a 9-inch sized springform bake pan. Let it bake for ten minutes at three hundred fifty degrees Fahrenheit

For the body: Melt the caramels w/ milk in thick saucepan placed over low-heat, smoothen by frequently stirring. Pour the mixture into prepared crust. Spread pecans all over top.

Separately combine creamcheese, vanilla and sugar. Blend using a mixer on mid-speed ’til well-blended. Gradually add in eggs, mix after every addition. Mix well. Pour wet mixture all over the pecans. Let it bake for forty minutes at three hundred fifty degrees Fahrenheit. Loosen the cake from pan’s rim, then cool completely.

>> Chocolate Caramel Pecan Cheesecake Recipe