Chocolate Caramel Cheesecake
Recipe Courtesy Cathy Gruneisen
My
sister-in-law Cathy makes a lot of great food and this recipe is loved
by everyone in the family. It has a creamy rich chocolate cheesecake
filling, with a caramel pecan sauce on the bottom. It is just
decadent!
Ingredients:
- 14 oz caramels
- 5 oz can evaporated milk
- 2 8 oz pkg of cream cheese
-
3/4 cup semi-sweet chocolate chips, melted
3/4 cup of pecans, chopped - 1/2 cup of sugar
- 2 eggs
-
1 tbs vanilla or Kahlua
Graham Cracker Crust: - 1 1/4 cups graham cracker crumbs
- 1/4 cup butter (1/2 stick), melted
Directions:
- Combine the graham cracker crumbs and melted butter.
- Press the graham cracker mixture into the bottom of a springform pan forming a bottom crust.
- Unwrap caramels and mix with milk in saucepan on low heat.
- Once completely melted, pour the caramel mixture on graham cracker crust in springform pan.
- Sprinkle chopped pecans over caramel mixture in pan. Let cool completely.
- Preheat oven to 350 degrees.
- Beat cream cheese and sugar together. Add eggs one at a time.
- Stir in vanilla or Kahlua and melted chocolate.
- Starting from outer edge and working to middle, pour cream cheese mixture over pecans.
- Bake at 350 degrees for 35-40 minutes. Let cool completely at room temperature. Chill in the refrigerator for several hours before serving.
Comments:
-
None
Tips:
- None
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