Directions:
- Heat oven to 350°F Cover bottom of 9 springform pan with parchment paper. Combine chopped pecans, butter and 2 tablespoons sugar; press into bottom of pan. Microwave caramels and milk in microwaveable bowl on medium for 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every minute. Spread over crust to within 1 inch of edge; cool.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until just blended. Stir in chocolate; pour over caramel layer.
- Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with pecan halves around top of cake before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 574.07 Kcal (2404 kJ) | ||
| Calories from fat | 399.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.42g | 68% | |
|---|---|---|---|
| Cholesterol | 74.87mg | 25% | |
| Sodium | 76.98mg | 3% | |
| Potassium | 278.56mg | 6% | |
| Total Carbs | 21.8g | 7% | |
| Sugars | 15.98g | 64% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 8.38g | 17% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.9mg | 10% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 546.85 Kcal (2290 kJ) | ||
| Calories from fat | 380.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.31g | 68% | |
|---|---|---|---|
| Cholesterol | 71.32mg | 25% | |
| Sodium | 73.33mg | 3% | |
| Potassium | 265.35mg | 6% | |
| Total Carbs | 20.76g | 7% | |
| Sugars | 15.22g | 64% | |
| Dietary Fiber | 4.44g | 19% | |
| Protein | 7.98g | 17% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.8mg | 10% | |
| Calcium | 66.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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