Combine 1 1/4 C. Graham cracker crumbs and 1/4 C. melted butter, stirring well. Press evenly onto bottom and sides of a 9-inch springform pan. Unwrap caramels (14 oz. package). Combine with 5 oz. can evaporated milk and heat over low heat until caramels are melted, stirring often. Pour over graham cracker crust. Sprinkle 1 C. chopped pecans evenly over caramel layer and set aside. Beat 2 8 oz. packages cream cheese at high speed until light and fluffy; gradually add 1/2 C. sugar, mixing well. Add 2 eggs, one at a time, mixing well after each one. Stir in 1 tsp. vanilla and 3/4 melted chocolate chips; beat until blended. Spoon over pecan layer. Bake at 350 degrees for 30 minutes. 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 before serving. Top with pecan halves and serve.
TIPS: Make sure you completely cover the bottom of the pan with the graham cracker mixture, as some springform pans tend to leak as the caramel stuff melts. Just ask the bottom of our oven--it was not very happy.
Cheesecakes are done when the middle is slightly jiggly. Don't overbake them or they taste not so great!
No comments:
Post a Comment