caramel cheesecake
This lavish dessert boasts a decadent layer of melted caramels and toasted pecans.
Prep: 35 min.
Sake: 40 min.
M akes 12 servings
2 cups crushed vanilla
6 Tbsp. butter, melted
1 14-oz. pkg. vanilla
1 5-02. can evaporated
1 cup chopped pecans,
2 8-oz. pkg. cream cheese,
cup sugar
1 tsp. vanilla
2 eggs
cup semisweet chocolate
pieces, melted and
slightly cooled
Caramel ice cream topping
W h ip p e d cream (optional)
1 Preheat oven to 350°F. In medium bowl,
combine crushed wafers and butter. Press onto
bottom and about 2 inches up side of 9-inch
springform pan. Bake for 10 minutes; cool.
2 In medium saucepan, combine caramels and
evaporated milk. Cook and stir over low heat until
smooth. Pour into crust-lined pan. Sprinkle with
pecans. Chill until needed.
In large howl, combine cream cheese, sugar,
and vanilla. Beat with electric mixer on medium
speed until combined. Add eggs all at once; beat
on low speedjust until combined. Stir in melted
chocolate. Pour mixture over caramel layer.
4 Bake about 40 minutes or until center appears
nearly set when gently shaken. Cool on wire
rack for 15 minutes. Loosen crust from side of
pan; cool. Cover and chill for 4 to 24 hours.
3 Let cheesecake stand at room temperature
for 20 minutes. If desired, garnish with additional
melted chocolate, caramel topping, whipped
cream, and additional chopped pecans.
PER SERVING: 592 cal., 38 g total fat (18 g sat. fat), 96 mg chol., 341 mg sodium,
60 g carb., 3 g fiber,
g pro.
reat cheesecakes
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