| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Cheese |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Vanilla wafer crumbs |
| 6 |
tb |
Margarine, melted |
| 1 |
|
14-ounce bag caramels |
| 1 |
cn |
5-ounce evaporated milk |
| 1 |
c |
Chopped pecans, toasted |
| 2 |
pk |
8-ounce cream cheese, soften |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
|
Eggs |
| 1/2 |
c |
Semi-sweet chocolate pieces, |
INSTRUCTIONS
BASE
BODY
BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 350, 10 minutes.
BODY: In 1 1/2 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, 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with whipped cream and additional finely chopped pecans, if
desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”