Chocolate Caramel Pecan Cheesecake

Ingredients

  • 2 cups vanilla wafer crumbs
  • 6 tablespoons melted butter
  • 1 14oz. bag BRACH’S® Milk Maid® Caramels
  • 1 5oz. can evaporated milk
  • 1 cup chopped pecans, toasted
  • 2 8oz. pkgs. Softened Cream Cheese
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ cup melted BRACH’S® Chocolate Stars

Directions
Combine crumbs and butter; press onto bottom of 9-inch spring form pan. Bake at 350 degrees for 10 minutes. In 1 ½ -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. Cool and loosen cake before removing rim of pan. Chill. Garnish with whipped cream and additional finely chopped pecans, if desired.
Preparation time: 35 minutes plus chilling
Baking time: 40 minutes
Yields 10 to 12 servings
 
This recipe printed from www.farleysandsathers.com