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
wafers
6 Tbsp. butter, melted
1 14-oz. pkg. vanilla
caramels
1 5-02. can evaporated
milk
1 cup chopped pecans,
toasted
2 8-oz. pkg. cream cheese,
softened
1
/2
cup sugar
1 tsp. vanilla
2 eggs
Vs
cup semisweet chocolate
pieces, melted and
slightly cooled
Caramel ice cream topping
(optional)
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.
3
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,
8
g pro.
reat cheesecakes
7
