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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 14 |
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Our guests love this rich, delicious make-ahead dessert, field editor Jo Groth of Plainfield, Iowa relates. Ingredients:
2 cups crushed vanilla wafers (about 60 wafers) |
1/2 cup butter, melted |
1 package (14 ounces) caramels |
1 can (5 ounces) evaporated milk |
2 cups chopped pecans, toasted, divided |
4 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
2 teaspoons vanilla extract |
4 eggs, lightly beaten |
1 cup (6 ounces) semisweet chocolate chips, melted and lightly cooled |
whipped cream, optional |
Directions:
1. In a bowl, combine wafer crumbs and butter; blend well. Press into the bottom and 2 in. up the sides of a 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
2. In a saucepan or microwave melt caramels with milk; stir until smooth. Cool for 5 minutes. Pour into crust; top with 1-1/2 cups of pecans.
3. In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs; beat on low speed just until combined. Add chocolate; mix just until blended. Carefully spread over pecans. Return to baking sheet.
4. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Remove sides of pan. Garnish with remaining pecans and whipped cream if desired. Refrigerate leftovers. Yield: 14-16 servings.
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