Chocolate-Caramel-Pecan Cheesecake - cooking recipe

Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup butter or 1/4 cup margarine, melted
1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
1 cup pecans, Chopped, toasted
2 (8 ounce) packages cream cheese
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup semisweet chocolate morsel
to taste pecan halves

Preparation

Combine graham cracker crumbs and butter, stirring well.
Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.
Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.
Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; 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 t o room temperature on a wire rack; cover and chill at least 8 hours before serving.
Top with pecan halves and serve.