CHOCOLATE CARAMEL PECAN CHEESECAKE

Crust:
2 cups vanilla wafer crumbs
6 tbsp butter, melted

Combine crumbs and butter; press onto the bottom of a 9-inch springform pan.
Bake at 350 degrees for 10 minutes. Remove from oven and prepare filling.

Filling:
1 bag (14-oz) caramels
1 can (5-oz) evaporated milk
1 cup chopped, toasted pecans
2 pkg (8-oz each) cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla
2 eggs
1/2 cup semi-sweet chocolate chips, melted

In a heavy 1 1/2 to 2 quart saucepan, melt caramels with the milk over low heat; stir frequently until smooth. Pour mixture over the crust and top with the pecan pieces.

Combine the cream cheese, sugar, and vanilla; mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition.

Blend the melted chocolate into the cream cheese mixture and pour over the pecans.

Bake at 350 degrees for 40 minutes.

Loosen cake around edges; cool before removing sides of pan.

Chill cake until ready to serve. Before serving, garnish with whipped cream and finely chopped pecans, if desired.

Yield: 10-12 servings

This is my version of a Kraft Foods recipe. This is their photo.