chocolate caramel cheesecake

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/3 cup white sugar
• 1/2 cup butter, melted
• 30 individually wrapped caramels, unwrapped
• 3 tablespoons milk
• 3/4 cup chopped pecans
• 1 cup semisweet chocolate chips
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 3 eggs

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• in a medium bowl, combine graham cracker crumbs, sugar and melted butter. mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. pour on melted caramel/pecan mixture and chill for 30 minutes.
• to make the caramel filling: in a small saucepan, combine caramels and milk. cook over low heat, stirring, until smooth. stir in chopped pecans. preheat oven to 325 degrees f (165 degrees c).
• in the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm. in a large bowl, beat cream cheese, sugar and vanilla until smooth. beat in the eggs one at a time. fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. pour into crust.
• bake in the preheated oven for 50 minutes, or until center is almost set. place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. cool in oven with door cracked open. refrigerate at least 5 hours before serving.