Shelly's Recipe

CHOCOLATE CARAMEL PECAN CHEESECAKE

Category: Cheesecake

Crust
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted

Filling
1 (14 oz) pkg caramels, wrappers removed
1 cup chopped pecans, toasted
2 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1/4 cup butter, melted
1 (5 oz) an evaporated milk
2 eggs
3/4 cup semi-sweet chocolate chip, melted

Combine crust ingredients and pat firmly in a springform pan in bottom and up 1 inch up side. Melt the caramels and milk over low heat stirring until smooth. Pour over crust; Sprinkle with chopped nuts and set crust aside.

Meanwhile, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Blend in remaining ingredients until well blended, scraping down bowl sides occasionally with rubber spatula. Pour over crust. Bake for 300 minutes or just until filling is barely set in center.

Remove from oven and run a knife around edge of pan to release sides. Let stand at room temperature at least 1 hour on a wire rack. Cover, chill overnight. Remove pan sides. Cut into small slices. Refrigerate leftover