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Prep Time: 120 Minutes Cook Time: 1 Minutes |
Ready In: 121 Minutes Servings: 16 |
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Ingredients:
2 cups vanilla wafer crumbs |
1/2 cup butter or 1/2 cup margarine, melted |
1 (14 ounce) package caramels |
1 (5 ounce) can evaporated milk |
2 cups chopped pecans, toasted and divided |
4 (8 ounce) packages cream cheese, softened |
1 cup sugar |
2 teaspoons vanilla extract |
4 eggs |
1 cup semisweet chocolate morsel, melted and slightly cooled |
whipped cream (optional) |
Directions:
1. Combine crumbs and butter; blend well.
2. Press into the bottom and 2 inches up the sides of a 10-inch springform pan.
3. Bake at 350 degrees for 8-10 minutes or until set; cool.
4. In a saucepan over low heat, melt caramels in milk, stirring until smooth.
5. Cool 5 minutes.
6. Pour into crust; top with 1 1/2 cups of pecans.
7. In a mixing bowl, beat cream cheese until smooth.
8. Add sugar and vanilla; mix well.
9. Add eggs, one at a time, beating well after each addition.
10. Add chocolate; mix just until blended.
11. Carefully spread over pecans.
12. Bake at 350 degrees for 55-65 minutes or until filling is almost set.
13. Cool to room temperature.
14. Chill overnight.
15. Ganish with remaining pecans and whipped cream if desired.
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