Chocolate Caramel Cheesecake

Chocolate Caramel Cheesecake Crust:

2 cups vanilla wafer crumbs

6 tablespoons melted butter

Preheat oven to 350 degrees. Combine the crumbs and butter and press into the bottom of a 9 inch spring form pan. Bake at 350 degrees for 10 minutes. Set aside to cool.

Filling:

1 (14 ounce) bag of caramels

1 (5 ounce) can of evaporated milk

1 cup toasted chopped pecans

2 (8 ounce) packages of cream cheese, softened

2 eggs at room temperature

1/2 cup granulated sugar

1 teaspoon vanilla

1/2 cup melted semi-sweet chocolate chips

Whipped topping and nuts for garnish (optional)

Combine the caramels and condensed milk and heat over low heat in a heavy saucepan, stirring constantly until melted and smooth. Pour over the crust and sprinkle the pecans over the top.

With an electric mixer on medium speed, combine the cream cheese, sugar and vanilla until well blended. Add the eggs one at a time and mix well after each addition. Blend in the chocolate and pour the mixture over the pecans.

Bake at 350 degrees for 40 minutes and remove from the oven. Loosen the cake from the edge of the pan with a sharp knife but don't remove the rim.

Cool to room temperature and then refrigerate for 3-4 hours before removing the rim and serving.

Garnish with whipped topping and additional nuts if desired.

Serves 12.

Chocolate Caramel Cheesecake-->Chocolate Cheesecake Recipes