Chocolate Caramel Pecan Cheesecake
Photo: Lovin' Scoopful (CC BY 2.0)
A cheesecake built on a graham cracker crust layered with melted caramel and pecans, then topped with a chocolate cream cheese filling.
Directions
- Combine milk and caramel in pan and melt over low heat. Pour over graham cracker crust. Spread pecans evenly over caramel.
- Beat cream cheese at high speed till light and fluffy, gradually add sugar, mix well, add eggs one at a time, beating well. Stir in chocolate and vanilla. Beat until blended. Spoon over pecan layer. Bake at 350 degrees for 30 minutes.
- Remove from oven, run knife around edge of pan, cool on rack to room temperature. Remove from pan. Cover and chill for 8 hours. When ready to serve decorate with nuts, etc.
- Combine the evaporated milk and caramels in a pan and melt over low heat.
- Pour the caramel over the graham cracker crust. Spread the pecans evenly over the caramel.
- Beat the cream cheese at high speed until light and fluffy; gradually add the sugar and mix well.
- Add the eggs one at a time, beating well after each. Stir in the melted chocolate and vanilla. Beat until blended.
- Spoon the filling over the pecan layer. Bake at 350 degrees for 30 minutes.
- Remove from the oven, run a knife around the edge of the pan, and cool on a rack to room temperature. Remove from the pan.
- Cover and chill for 8 hours. When ready to serve, decorate with nuts.
Goes well with
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