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Creamy, chocolate, caramel, crunchy pecan goodness in your mouth!
Preheat oven to 350ºF.
Combine melted butter and cookie crumbs in a bowl. Begin with 3 tablespoons of melted butter, but if the mixture is still too crumbly, add an additional 1-2 tablespoons of melted butter. Press mixture into a 9-inch springform pan, working partially up the sides.
In a heavy saucepan, melt caramels into evaporated milk over low heat. Stir regularly until smooth and well incorporated. Pour caramel over the crust. Sprinkle pecans over the caramel.
In a bowl, combine cream cheese, sugar and vanilla until smooth. Add eggs one at a time. Melt chocolate chips in the microwave or in a double boiler until smooth, then fold into the cream cheese mixture. Pour the cream cheese mixture into the pan. Bake 40-50 minutes or until filling is set. Refrigerate at least 4 hours before serving.
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Tara @ Chip Chip Hooray on 6.20.2011
Hi Hollie,
I just read your recipe and I’m very intrigued! I did have one question–do you have to bake the crust part of this cake before you put in the caramel and cream cheese mixture? That’s how I normally see cheesecake recipes, so I was a bit surprised. Thanks!