Shelly's Recipe

CHERRY SWIRLED CHEESECAKE

Category: Cheesecake

1 1/4 cup chocolate cookie crumbs
1/4 cup sugar
1/3 cup butter, melted
1 (21 oz) can Cherry Filling or Topping
2 (8 oz) pkgs cream cheese softened
1 (14 oz) can sweetened condensed milk
3 eggs
1/2 cup lemon juice from concentrate
1 tsp vanilla extract

Preheat oven to 300. Combine crumbs, sugar and butter; press firmly on bottom of 9 inch springform pan. In blender, puree pie filling until smooth. In mixer bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour half of batter into pan; top with 1/2 cup puree. Repeat layering. With knife, swirl puree into cheese mixture. Bake 1 hour and 30 minutes or until center is set. Cool; chill. Serve with remaining puree. Refrigerate leftovers

CHOCOLATE CARAMEL PECAN PIE

3 cups pecan pieces, divided
1/4 cup sugar
1/4 cup butter, melted
1 (14 oz) bag caramels
2/3 cup whipping cream, divided
1 (8 oz) square semi-sweet baking chocolate
1/4 cup powdered sugar
1/2 tsp vanilla

Preheat oven to 350. Place 2 cups of pecan pieces in food processor and finely ground, using pulsing action. Mix with sugar and butter. Press firmly onto bottom and up side of pie plate. Bake 12-15 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with back of spoon.) In a saucepan, melt caramels and 1/3 cup whipping cream, stirring until caramels completely melt. Pour into crust. Chop remaining pecans; sprinkle over pie. Place chocolate, remaining whipping cream, powered sugar and vanilla in saucepan; cook on low heat just until chocolate is completely melted, stirring constantly. Pour over pie; gently spread to evenly cover top of pie. Refrigerate for at least 2 hours. Store leftover pie in refrigerator.