Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Vanilla wafer crumbs

  2. 6 tablespoons 90ml Margarine - melted Body

  3. 1 Caramels

  4. 1 Evaporated milk

  5. 1 cup 146g / 5.1oz Pecans - chopped - toasted

  6. 2 Cream cheese - soften

  7. 1/2 cup 99g / 3 1/2oz Sugar

  8. 1 teaspoon 5ml Vanilla

  9. 2 Eggs

  10. 1/2 cup 55g / 1.9oz Semi-sweet chocolate pieces

Instructions Jump to Ingredients ↑

  1. Recipe Instructions BASE: Combine crumbs and margarine; press onto bottom of 9-inch Springform pan. Bake at 350F for 10 minutes. BODY: In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, 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 350F for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and additional finely chopped pecans, if desired.


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