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Home -> Baked Goods -> Cakes and Tortes
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Caramel Pecan Cheesecake with Chocolate Chip Crust
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 1 package chocolate chip cookie mix 1 tsp. water
Caramel Layer: 14 ounce package caramels, wrappers removed 5 ounce can evaporated milk 1 cup chopped pecans 3/4 cup semisweet chocolate chips
Filling: 16 ounces cream cheese, softened 3/4 cup sugar 1 tsp. vanilla extract 3 large eggs
Directions
For Crust: Preheat oven to 375 degrees. Stir together cookie mix and water in a large bowl until well blended. Press into the bottom and 1 inch up sides of a 9 inch springform pan. Bake 12 to 15 minutes until crust is lightly browned. Transfer crust to a rack. Reduce oven to 350 degrees.
For Caramel Layer: Combine caramels and milk in a medium saucepan. Cook, stirring, over medium heat until caramels are melted. Remove pan from the heat and stir in pecans. Pour caramel over crust and sprinkle with chocolate chips.
For Filling: Beat together cream cheese, sugar and vanilla in a large bowl until well blended. Add eggs one at a time, beating well after each addition. Pour filling over caramel layer. Bake cheesecake about 40 to 50 minutes until set. Transfer cheesecake to a rack and cool to room temperature. Cover and refrigerate at least 6 to 8 hours. Remove pan sides and serve.
Serves 12 to 14.
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