Chocolate Caramel Cheesecake recipe

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Preparation Time : 45 minutes  Cooking Time : 40 minutes   Makes : 1 x 9" cake

Ingredients :

• 2 cups graham cracker crumbs
• 1/3 cup white sugar
• ½ cup butter, melted
• 30 individually wrapped caramels, unwrapped
• 3 tbsp milk
• ¾ cup chopped pecans
• 1 cup semisweet chocolate chips
• 3 x 8 oz packages cream cheese, softened
• ¾ cup white sugar
• 1 tspn vanilla extract
• 3 eggs

Preparation and Cooking Instructions :

1. In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1" up the sides of a 9" springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
2. To make the Caramel Filling : In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans.
3. Preheat oven to 325°F.
4. 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.
5. 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.
6. Refrigerate at least 5 hours before serving.