Chocolate-caramel-pecan Cheesecake Recipe

The best delicious Chocolate-caramel-pecan Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate-caramel-pecan Cheesecake recipe today!

Hello my friends, this Chocolate-caramel-pecan Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate-caramel-pecan Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Chocolate-caramel-pecan Cheesecake.

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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate-caramel-pecan Cheesecake.

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Ingredients & Directions


1 1/4 c Graham cracker crumbs 1/4 c Butter or margarine, melted
14 oz Package caramels 5 oz Can evaporated milk
1 c Chopped pecans, toasted 2 8 oz packages cream cheese,
1/2 c Sugar 2 Eggs
1 ts Vanilla extract 3/4 c Semisweet chocolate morsels,
Pecan halves

Combine graham cracker crumbs and butter, stirring well. Press mixture
evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
Unwrap caramels; combine with milk and heat over low heat until
caramels are melted, stirring often. Pour over graham cracker crust;
sprinkle chopped pecans evenly over caramel layer and set aside. Beat
cream cheese at high speed until light and fluffy; gradually add
sugar, mixing well. Add eggs, one at a time, mixing well after each
one. Stir in vanilla and chocolate; beat until blended. Spoon over
pecan layer. Bake at 350 degrees 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 before
serving. Top with pecan halves and serve. From “Southern Living –
1991 Annual Recipes”

Yields
1 servings



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