Monday, February 25, 2013


2 cups vanilla wafer crumbs
6 tbsp butter, melted

Preheat oven to 350 degrees.

Combine the butter with cookie crumbs to mix well; press along the bottom and sides of a 9-inch springform baking pan.

Bake at 350 degrees for 10 minutes.

1 bag (14-oz) vanilla caramels, unwrapped
1 can (5-oz) evaporated milk
1 cup toasted chopped pecans
2 pkgs (8-oz each) cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1/2 cup semi-sweet chocolate chips, melted
whipped cream for garnish
12 maraschino cherries, well drained

In a 1 1/2 to 2-quart heavy saucepan, melt the caramels in the milk over low heat; stir frequently until smooth.  Pour the caramel mixture over the crust. Top mixture with the pecans.

Combine the cream cheese, sugar, and vanilla.  Mix on medium speed of mixer until well blended.  Add the eggs, one at a time, beating well after each.  Blend in the melted chocolate chips; pour over the pecans. 

Bake at 350 degrees for 40 minutes.  Remove from oven and place on a wire rack.  Run a thin knife around edge to loosen.  Do not remove sides until cake is completely cooled.  Chill.

To serve, place on serving plates and top each with a dollop of whipped cream and sprinkle with finely chopped pecans.  Top off with a maraschino cherry.

Yield: 12 servings

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