Like ‘turtle candies’, this scrumptiouscheesecake features the same trio of flavors: chocolate, carameland pecans.
Recipe: Chocolate CaramelPecan Cheesecake
Crust:2 cups graham cracker crumbs
Preheat oven to 350°F (175°C).
In a small bowl, combine crumbs and butter.Press crumb mixture firmly onto bottom and 1 inch up side ofof a 9-inch springform pan. Bake for 10 minutes.
In a small microwavable bowl, microwavecaramels and milk on HIGH for 4 minutes, stirring after 2 minutes,or until caramels are completely melted. Pour over baked crustand sprinkle with pecans. Allow to cool to room temperature.
In a large bowl, beat cream cheese andsugar with electric mixer on medium speed until well blended.Add chocolate and vanilla and mix well. Beat in eggs, one ata time, mixing on low speed after each addition just until blended;pour cheesecake mixture over pecans, pouring first around theedge and filling center last. Place springform pan on bakingsheet.
Bake 45 minutes or until center is almostset. Run knife or metal spatula around rim of pan to loosen cake;cool before removing rim of pan. Refrigerate several hours orovernight.
Serve with a dollop of sweetened whippedcream, if desired. Store in refrigerator.
6 tablespoons butter, melted
1 (14-ounce) package soft caramels, unwrapped
1 (5-ounce) can evaporated milk
1 cup chopped pecans
Cheesecake:2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar4 (1-ounce) squares semisweet chocolate,melted and cooled slightly
2 teaspoons vanilla extract2 large eggs
Sweetened whipped cream for accompaniment (optional)
Makes 16 servings.
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