Chocolate Caramel Pecan Cheesecake

Crust:
2 cups vanilla wafer cookie crumbs
6 tbsp. margarine, melted

Filling:
1 pkg. (14 oz.) Kraft caramels
1 can (5 oz.) evaporated milk
1 cup pecans, chopped
16 oz. cream cheese, softened
1/2 cup sugar
2 eggs
1 cup semi sweet chocolate chips, melted
1 tsp. vanilla

Directions:

Preheat oven to 350°F. Mix together crumbs and margarine. Press onto bottom and sides of 9-inch springform pan and bake for 10 minutes.

In a small bowl, microwave caramels with milk on High for 4-5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.

In large mixing bowl, beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla. Pour over pecans.

Place pan on cookie sheet. Bake for 45 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill several hours or overnight.

User Reviews:

Loved this cheesecake. Made it for a party and everyone loved it. used Oreo cookie crumbs for the crust and that made it more chocolaty.

Submitted by Nancy on December 08, 2001

This recipe is outstanding! I made this for kids pta metting and it was gone in 5 minutes. Now getting requests for the recipe. Thanks so much!

Submitted by joell on November 01, 2000

way too sweet!!!

Submitted by samantha on November 01, 1999

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