There’s nothing slow moving about this caramel and pecan
cheesecake. In fact, you’ll be lucky to have leftovers.
Crust
2 cups vanilla wafer crumbs 6 tablespoons margarine, melted
Filling
1 14-oz. bag caramel candies 1 5-oz. can evaporated milk 1 cup
chopped pecans, toasted 2 8-oz. pkgs. cream cheese, softened ˝
cup sugar 2 eggs ˝ cup semi-sweet chocolate pieces, melted
Topping
Whipped cream Chopped nuts Maraschino cherries
Directions
Preheat oven to 350 degrees.
Combine crumbs and margarine; press onto bottom and sides of
9-inch springform pan. Bake at 350 degrees for 10 minutes.
In 11/2-quart heavy saucepan, melt caramels with milk over low
heat, stirring frequently, until smooth. Pour over crust. Top
with pecans.
Combine cream cheese, sugar and vanilla, mixing at medium speed
on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in chocolate; pour over
pecans. Bake at 350 degrees for 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream, chopped nuts and maraschino
cherries.
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© Donna Monday Brownies, Cheesecake, Fudge and more . . .
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