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chocolate graham crackers caramels pecans sugar eggs butter milk cream cheese vanilla semi-sweet chocolate chips
Viewed: 30 - Published at: 8 years agoIngredients
- 2 cups chocolate graham crackers, crumbled
- 14 ounces caramels
- 1 cup pecans, toasted chopped
- 12 cup sugar
- 2 eggs, at room temp
- 6 tablespoons butter, melted
- 5 ounces evaporated milk
- 16 ounces cream cheese, at room temp
- 12 tablespoon vanilla extract
- 12 cup semi-sweet chocolate chips, melted
Method
- Combine graham cracker crumbs, 1/4 C of chopped pecans, and butter.
- Press onto the bottom and 1/2 up the side of a 9 spring form pan.
- Bake at 350 deg for 10 minutes.
- In a sauce pan.
- Melt the caramels with milk over low heat until smooth.
- Pour over baked crust, and top with remaining pecans.
- In an electric mixer, on medium speed, combine the cream cheese, vanilla & sugar, until smooth.
- Add eggs, one at a time, mixing well after each egg, but do not over beat.
- Add melted chocolate, and blend until mixed well.
- Pour over pecan layer.
- Bake at 350 deg for 40 minutes.
- Loosen cake from rim immediately after removing from oven to avoid cracking.
- Cool before removing rim.
- Chill at least 2 hours or overnight before serving.
- Tip: Cheesecake is done when there is no shine left in the center when baking.
