| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Choco4 | 16 | servings | |
INGREDIENTS
| 2 | c | Vanilla wafer crumbs |
| 1/2 | c | Butter or margarine; melted |
| 1 | 14 ounces pk caramels | |
| 1 | 5 ounces can evaorated milk | |
| 2 | c | Chopped pecans; toasted, divided |
| 32 | oz | Cream cheese; softened |
| 1 | c | Sugar |
| 2 | ts | Vanilla |
| 4 | Eggs | |
| 6 | oz | Chocolate chips; meltd/slightly |
| ; coold | ||
| Whipped cream; optional |
INSTRUCTIONS
Combine crumbs and butter. Blend well. Press into the bottom and 2 inches up the sides of a 10" springform pan. Bake at 350 F. for 8-10 minutes or until set. Cool. In a saucepan over Low heat, melt caramels in milk, stirring until smooth. Cool for 5 minutes. Pour into crust. Top with 1 1/2 cups of pecans. In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla. Mix well. Add eggs, one at a time, beating well after each addition. Add chocolate. Mix just until blended. Carefully spread over pecans. Bake at 350 F. for 55-65 minutes or until filling is almost set. Cool to room temperature. Chill overnight. Garnish with remaining pecans and whipped cream, if desired. Recipe by: Taste of Home Magazine, April '95/Bob b1744 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“The real God: don’t settle for substitutes”