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Chocolate Caramel Pecan Cheesecake

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“There are two desserts that I would consider my favorite, the first being ice cream. I absolutely love ice cream and would take it over almost any dessert. My only other weak link would be cheese cake. I am a sucker for cheese cake. If you like it as much as I do then I am sure you will enjoy this recipe cor chocolate caramel pecan cheesecake. ”

Chocolate Pecan Cheesecake

INGREDIENTS:

Crust
2 1/2 cups vanilla wafer crumbs
7 Tbs melted butter
Filling
50 caramels, melted
6oz evaporated milk
1 1/4 cup borken pecans
3 8oz packages cream cheese
3/4 cup sugar
3 eggs
3/4 cup semi-sweet chocolate chips melted
1 1/2 tsp vanilla

DIRECTIONS:

Heat oven to 350 degrees. To make the crust mix the crumbs and butter. Press them into the bottom of a 10 inch spring form pan. Pour melted caramel over the crust. Sprinkle broken nuts on top of caramel. In your Bosch mixer, beat the cream cheese and sugar until well blended. Add one egg at a time. Mix well for each egg. Blend in melted chocolate and vanilla. Pour mixture over pecans. Place entire thing on a cookie sheet and bake for 45 minutes at 350 degrees. Remove and loosen the cake from the rim of the pan but DO NOT REMOVE the ring until the cheese cake is cool. Refrigerate and garnish with whip cream, shaved chocolate, pecans and a maraschino cherry.

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