Not too keen on nuts, but nothing but chocolate beats caramel. :)
Chocolate Caramel Cheesecake
2 cups crushed vanilla wafers
6 T butter, melted
1 14 oz package caramels
1 5 oz can evaporated milk
1 cup chopped pecans, toasted
2 8 oz packages cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semisweet chocolate chips melted, slightly cooled
Caramel ice cream topping
Whipped cream
- Preheat oven to 350*F
- In medium bowl combine crushed wafers and butter
- Press into bottom and about 2 inches up the side of a 9 in spring form pan
- Bake for 10 minutes, cool
- In medium saucepan, combine caramels and evaporated milk
- stir over low heat until smooth, pour into crust
- Sprinkle with pecans, chill
- In large bowl combine cream cheese, sugar, and vanilla
- Beat with electric mixer on medium speed until combined
- Add eggs all at once, beat on low speed just until combined
- Stir in melted chocolate,
- pour mix over caramel
- bake for about 40 minutes or until nearly set,
- Cool on Wire rack for 15 minutes,
- Loosen crust from side of pan. cool
- Cover and chill, 12 hrs at least
- Remove sides before serving
- let stand at room temp for 20-25 minutes before serving with caramel sauce and whipped cream and chopped pecans, if desired
2 comments:
That looks absolutely beautiful. ALL your cheesecakes do!! I love visiting your 'blog!
Thanks Katie,
I am trying to catch up on my posting. I know I have been lax, but found some new recipes to share, so stay tuned, Yum! I hope to be through February by the end of Next week, and March the week after that. It's a good thing I can back-post. I really wanted to have a whole years worth of recipes. I also found a source for goat milk locally, so will try some of the rennet cheeses.
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