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caramels milk graham cracker crust pecans cream cheese sugar eggs vanilla extract semi-sweet chocolate morsels pecan halves
Viewed: 42 - Published at: 7 years agoIngredients
- 1 (14 oz.) pkg. caramels
- 1 (5 oz.) can evaporated milk
- graham cracker crust
- 1 c. chopped pecans, toasted
- 2 (8 oz.) pkg. cream cheese
- 1/2 c. sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3/4 c. semi-sweet chocolate morsels, melted
- pecan halves
Method
- Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often.
- Pour over graham cracker crust; sprinkle toasted pecans evenly over caramel layer and set aside.
- Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add sugar, mixing well.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer.
- Bake at 350° for 30 minutes.
- Remove from oven and run knife around edge of pan to release sides.
- Let cool to room temperature on a wire rack.
- Cover and chill at least 8 hours.
- When ready to serve, remove cheesecake from pan; arrange pecan halves around top edge of cheesecake.
- Yields one 9-inch cheese cake.
