Chocolate Caramel Cheesecake

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

Brownie Caramel Cheesecake

this really sounds yummy :)

Brownie Caramel Cheesecake

Ingredients:
1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease the bottom of a 9 inch springform pan.
3. In a small bowl, mix together brownie mix, 1 egg and water.
4. Spread into the greased pan.
5. Bake for 25 minutes.
6. Melt the caramels with the evaporated milk over low heat in a heavy saucepan.
7. Stir often, and heat until mixture has a smooth consistency.
8. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
9. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
10. Add eggs one at a time, beating well after each addition.
11. Pour cream cheese mixture over caramel mixture.
12. Bake cheesecake for 40 minutes.
13. Chill in pan.
14. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan.
15. Heat reserved caramel mixture, and spoon over cheesecake.
16. Drizzle with the chocolate topping.