mrs. ruffus posted 1/11/98
CHOCOLATE CARAMEL CHEESECAKE
CRUST:
2 cups vanilla wafer crumbs
6 tbs. margarine, melted
CARMEL FILLING:
1 14 oz. bag of caramels
1/4 cup milk
1 cup chopped pecans
CHEESECAKE FILLING:
2 8 oz. pkgs. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs.
4 squares semi-sweet chocolate, melted, slightly cooled
Heat oven to 325 degrees
CRUST:
Mix crumbs and margarine; press onto bottom and 1 1/2 inches up sides of 9" springform pan.
Bake 10 minutes.
CARMEL FILLING:
Microwave caramels and milk in small microwavable bowl on High 4 to 5 minutes or until melted, stirring every
minute. Pour over crust. Top with pecans.
CHEESECAKE FILLING:
Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended.
Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in melted chocolate; pour over pecans.
Bake 45 to 50 minutes or until center is almost set. Run knife or metal spatula around rim of
pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. 12 servings