| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Vanilla Wafer Crumbs |
| 6 |
tb |
Butter |
| 1 |
|
Bag; (14oz) caramel candies |
| 1 |
cn |
(5.3oz) evaporated milk |
| 2 |
pk |
(8oz) cream cheese; softened |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
|
Eggs |
| 1/2 |
c |
Semisweet chocolate chips; melted |
|
|
Whipped cream; chopped nuts, maraschino cherries for garnish |
INSTRUCTIONS
Combine crumbs and butter; press onto bottom of a 9-in springform pan. Bake
10 minutes at 350 degrees. Melt caramels in milk in heavy 1 1/2- quart
saucepan over low heat, stirring frequently until smooth. Pour over crust.
Top with pecans. Combine cream cheese, sugar and vanilla in large bowl of
electric mixer. Mix at medium speed until well-blended. Add eggs, one at a
time, mixing well after each. Blend in chocolate. Pour cream cheese batter
over pecans. Bake at 350 degrees for 40 minutes or until done. Loosen cake
from rim of pan. Chill. Garnish with whipped cream, chopped nuts and
maraschino cherries. Makes 10-12 servings.
Source: Houston Chronicle
Posted to EAT-L Digest by Jennie Craig <jecraig@LAN-INC.COM> on Jan 21,
1998
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