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Ingredients Jump to Instructions ↓

  1. 2 c Vanilla Wafer Crumbs

  2. 6 T Margarine, Melted

  3. 14 oz Carmels ( 1 bag)

  4. 5 oz (1 cn) Evaporated Milk

  5. 1 c Chopped Pecans, Toasted

  6. 16 oz Cream Cheese, Softened

  7. 1/2 c Sugar

  8. 1 t Vanilla

  9. 2 Large Eggs

  10. 1/2 c Semi-sweet Chocolate Chips

  11. 9-inch spring- form pan. Bake at

  12. 10 minutes. In

  13. 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at

  14. 350 degrees F.,

  15. 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

  16. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.

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