2 C Chocolate Graham Cracker crumbs
3 pkg (8oz each) cream cheese
6 T butter melted
3/4 C sugar
1 T vanilla
1/2 C milk
1 bag (14oz) Kraft caramels
2 squares Semi-sweet Baking Chocolate
1/2 C Pecan pieces
MIX: crumbs and butter-press onto bottom and 2 inches up side of 9" springform pan. Place caramels and milk in small microwavable bowl.
Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Pour 1/2 of the caramel mixture into crust.
Refrigerate for 10 minutes. Set aside remaining caramel mixture for later use.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until
well blended. Add eggs, 1 at a time mixing on low speed after each just until blended. Pour over caramel mixture in crust.
Bake at 325 degrees for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using a silver spring form pan. (Bake at 300 degrees for 1 hour 5-10 minutes or until almost set if using dark non-stick spring form pan) Run knife or metal spatula around side of pan to loosen cake-cool before removing side of pan.
Refrigerate 4 hours or overnight. Top with remaining caramel mixture and pecans just before serving. Melt chocolate as directed on package and drizzle over cake.
Store leftover cheesecake in refrigerator. Makes 16 servings.
Yummy interior of cake...
OOOOOOOOOOOh is that for me??? YUM!
This cake and recipe is from our good friend
Ewana. She and her husband live in Weed, California.
We met them originally in Sayulita, Mexico, and
since then we have worn a path back and forth
between our homes visitng and having great times!
As you can see Ewana is a fabulous cook!