Chocolate Caramel Cheesecake
2 cup crushed vanilla wafers (about 5 wafer)
6 Tablespoons butter, melted
1 (14-oz) package vanilla caramel (about 48 Caramels)
1 (5-oz) can evaporated milk
1 cup chopped pecan, toasted
2 (8 oz) packages cream cheese
1/2 cup sugar
1 teaspoon vanilla
1/2 cups semi-sweet chocolate piece, melted and slightly cooled
Whipped cream (optional)
Melted semi-sweet chocolate (optional)
Caramel ice cream topping (optional)
For crust, combine crushed vanilla wagers and melted butter. Press mixture onto the bottom and 2 inches up the side of a 9-inch springform pan. Bake in a 350 degree oven for 10 minutes. Cool and set aside.
In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat, stirring frequently , until smooth. Pour over prepared crust, Sprinkle with the 1 cup pecans. Chill in refrigerator while preparing filling.
For filing, in a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer on medium speed until combined. Add egg, beating on low speed until combined mixer on medium speed until combined (do not overbeat); stir in melted chocolate. Pour over caramel-nut layer in pan.
Bake in a 350 degree oven about 40 minutes or until center appears nearly set when shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosen from sides of pan cool completely on wire rack. Cover and chill at least 4 hours. Let stand at room temperature for 20 minutes before serving. Garnish each serving with whipped cream, chopped nuts, and /or melted chocolate, if desired. Makes 12 servings.
436 Calories, 25 g Fat, 37 mg Chol, 320 mg sodium, 49 g carbs, 1 g fiber, 4 g protien