Chocolate Caramel Pecan Cheesecake

 

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1 (14 ounce) package caramels 1 (5 ounce) can evaporated milk Graham Cracker Crust 1 cup chopped pecans, toasted 16 ounces cream cheese, softened 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 3/4 cup semisweet chocolate chips Pecan halves

The Directions

Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over graham cracker crust in a nine-inch springform pan; sprinkle toasted pecans evenly over caramel layer and set aside.

Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Melt chocolate chips. Stir in vanilla extract and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees F for 30 minutes.

Remove from oven, and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours. When ready to serve, remove cheesecake from pan; arrange pecan halves around top edge of cheesecake.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.