Chocolate Caramel Cheesecake
Author/Submitted by: Tracy Wisniewski <email@example.com>
Graham Cracker Crumbs
(14 oz. size)
Graham Cracker Crust
Combine graham cracker crumbs and melted butter. Press crumb
mixture evenly on bottom and 1 inch up sides of a 9-inch
springform pan. Bake at 350 for 6 to 8 minutes. Cool Combine caramels and milk in heavy saucepan. Cook over low
heat until melted, stirring often. Pour over graham cracker crust.
Sprinkle pecans evenly over caramel layer and set aside.
Beat cream cheese at high speed with electric mixer until light and
fluffy. Gradually add sugar, mixing well. Add eggs one at a time,
beating well after each addition. Stir in vanilla and melted chocolate,
beat until blended. Pour over pecan layer.
Bake at 350 for 30 mins. Remove from oven and run knife around
edge of pan to release sides. Let cool to room temperature.
Cover and chill 8 hours.