Wednesday, June 17, 2009

Chocolate Caramel Pecan Cheesecake | cheesecake recipes

Chocolate Caramel Pecan Cheesecake | cheesecake recipes

1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
Graham Cracker Crust
1 cup chopped pecans, toasted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Pecan halves
Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted,
stirring often. Pour over Graham Cracker Crust in a 9−inch springform pan; sprinkle toasted pecans
evenly over caramel layer and set aside.
Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add sugar, mixing
well. Add eggs, one at a time, beating well after each addition. Melt chocolate chips. Stir in vanilla
extract and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees F for 30
Remove from oven, and run knife around edge of pan to release sides. Let cool to room temperature on
a wire rack; cover and chill at least 8 hours. When ready to serve, remove cheesecake from pan;
arrange pecan halves around top edge of cheesecake.

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