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Ingredients
| vanilla wafers (crumbs): 2 cups (crumbs) |
| unsalted butter: 6 Tbl |
| candy caramels: 14 oz (unwrapped) |
| evaporated milk: 1 5floz can |
| pecans (chopped): 1 cup |
| cream cheese: 3 8oz packages |
| granulated sugar: 1/2 cup |
| vanilla extract: 1 1/2 tsp |
| eggs: 2 |
| semisweet chocolate chips (chips): 1/2 cup |
Caramel Cheesecake Heaven
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°F; butter one 9 inch springform pan.
- Toast the pecans at 350°F for 6 minutes. Remove pecans and set aside. Leave oven at 350°F In a small saucepan, melt the unsalted butter.
- Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes. Remove and allow to cool.
- In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
- In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
- Bake at 350°F for 40 minutes or until barely set. Chill overnight in the refrigerator before serving. Enjoy.
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