Chocolate Carmel Pecan Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Cheesecakes, Chocolate, Nuts | 12 | Servings | |
INGREDIENTS
| 2 | c | Vanilla wafer crumbs |
| 6 | T | Butter or margerine |
| Melted | ||
| 24 | Caramel candy, Kraft^M | |
| 1 | c | Pecans, toasted chopped |
| 16 | oz | Cream Cheese, softened |
| 1/2 | c | Sugar |
| 1 | t | Vanilla |
| 2 | Eggs | |
| 6 | Squares Semisweet Chocolate | |
| Melted |
INSTRUCTIONS
Heat oven to 350 deg. F. Combine crumbs and margarine in 9-inch springform pan until well mixed. Press onto bottom and 1 1/4 inches up sides of pan. Bake for 10 minutes. Microwave caramels and evaporated milk in large microwavable bowl on HIGH 1 1/2 minutes. Stir; microwave 1 minute longer. Stir until caramels are completely melted and smooth. Pour into crust. Top with pecans. Beat cream cheese, sugar and vanilla until well blended. Add eggs, beat well. Mix in chocolate; pour over pecans. Bake for 40 minutes or until firm. Cool on wire rack. Cover; refrigerate. Garnish as desired. Makes 12 to 16 servings. Recipe By : D Keith Higgs <dhiggs@magnus. acs. ohio-state. edu> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 282
Calories From Fat: 198
Total Fat: 23.1g
Cholesterol: 72.6mg
Sodium: 134.3mg
Potassium: 101.6mg
Carbohydrates: 17.2g
Fiber: 1.4g
Sugar: 10g
Protein: 4.5g