| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
12 |
Mm#: 1828 |
INGREDIENTS
| 4 |
tb |
Margarine |
| 1 |
c |
Pecan pieces |
| 1 |
ts |
Vanilla |
| 1 1/4 |
c |
Graham cracker crumbs |
| 16 |
oz |
Cream cheese |
| 2 |
x |
Eggs |
| 14 |
oz |
Caramel candies (36 Brachs) |
| 1 |
c |
Chocolate chips, divided |
| 2 |
tb |
Milk |
| 1/2 |
c |
Evaporated milk |
| 1/2 |
c |
Sugar |
| 12 |
x |
Pecan halves |
INSTRUCTIONS
Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave
on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan
Put caramels in a 1 quart casserole with evaporated milk. Microwave on HIGH
2-3 minutes, until melted. Pour on crust and press pecan pieces into it.
Refrigerate. Put cream cheese in a large glass mixing bowl with 1/2 cup
chocolate chips.
Microwave on 50% (MDM) 3-3 1/2 minutes, until cheese is softened and chips
are melted. Add sugar and vanilla; blend with an electric mixer. Add egg
and blend. Pour on top of caramel layer in cake pan. Rotating twice during
baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center still
juggles slightly. Cool and refrigerate. Combine remaining chips and 2
tablespoons milk in a 2 cup glass measure.
Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth
and spread on top of cheesecake. Top with pecan halves. NOTE: Assembled
cheesecake can be baked in a 350 degree pre-heated conventional oven for 40
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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