Chocolate Caramel Cheeseake by sheryle

[BakerAunt]

Chocolate Caramel Cheesecake
Submitted by Sheryle on August 07, 2003 at 5:19 pm

2 cups crushed vanilla wafers (about 50)
6 Tbsp. butter melted
1 14-oz. pkg. caramels (about 48)
1 5-oz. can evaporated milk
1 cup chopped pecans, toasted
2 8-oz. pkg. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup semisweet chocolate pieces, melted and slightly cooled

Combine crushed vanilla wafers and melted butter. Press mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan. Bake in a 350-degree oven for 10 minutes. Cool and set aside.

In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat, stirring frequently, until smooth. Pour over prepared crust. Sprinkle with the 1 cup pecans. Chill in refrigerator while preparing filling.

In medium bowl, beat cream cheese, sugar and vanilla with an electric mixer on medium speed until combined. Add eggs, beating on low speed just until combined (do not over beat); stir in melted chocolate. Pour over caramel-nut layer in pan.

Bake in a 350 degree oven about 40 minutes or until center appears nearly set when shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosen from side of springform pan; cool completely on wire rack. Cover and chill in refrigerator for at least 4 hours.

Let cheesecake stand at room temperature for 20 minutes before serving. Garnish each serving with whipped cream, nuts, melted chocolate and/or chocolate curls and caramel topping, if desired.

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• This topic was modified 8 years, 4 months ago by BakerAunt.

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