| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Choco2 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Graham cracker crumbs |
| 1 |
|
14 ounces Pa caramels |
| 1 |
c |
Chopped pecans; toasted |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
|
|
Pecan halves |
| 1/4 |
c |
Butter or margarine; melted |
| 1 |
|
5 ounces Can evaporated milk |
| 16 |
oz |
Cream cheese |
| 2 |
|
Eggs |
| 3/4 |
c |
Semisweet chocolate morsels |
INSTRUCTIONS
Combine graham cracker crumbs and butter, stirring well. Press mixture
evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
Unwrap caramels; combine with milk and heat over low heat until
caramels are melted, stirring often. Pour over graham cracker crust;
sprinkle chopped pecans evenly over caramel layer and set aside. Beat
cream cheese at high speed until light and fluffy; gradually add
sugar, mixing well. Add eggs, one at a time, mixing well after each
one. Stir in vanilla and chocolate; beat until blended. Spoon over
pecan layer. Bake at 350 degrees 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 before
serving. Top with pecan halves and serve. From "Southern Living -
1991 Annual Recipes"
Recipe by: <arlenes@holly.ColoState.EDU>
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