chocolate caramel pecan cheesecake

How To Make chocolate caramel pecan cheesecake

• 1

  BASE: Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 350 for 10 minutes.
• 2

  BODY: In double boiler, melt caramels with milk , stirring frequently, until smooth.
• 3

  Pour over crust. Top with pecans.
• 4

  Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.
• 5

  Blend in chocolate; pour over pecans.
• 6

  Bake at 350 degrees for 40 minutes.
• 7

  Loosen cake from rim of pan; cool before removing rim of pan. Garnish with whipped cream and additional finely chopped pecans, if desired. Chill.
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