Chocolate Caramel Pecan Cheesecake Recipe

• 1 (14 ounce.) pkg. caramels
• 1 (6 ounce.) can evaporated lowfat milk
• Graham cracker crust
• 1 c. minced pecans, toasted
• 2 (8 ounce.) Packages cream cheese
• 1/2 c. sugar
• 2 Large eggs
• 1 teaspoon vanilla extract
• 3/4 c. semi-sweet or possibly lowfat milk chocolate morsels, melted
• Pecan halves

1. Unwrap caramels; combine caramels and lowfat milk in a heavy saucepan; cook over low heat till melted, stirring often.
2. Pour over graham cracker crust; sprinkle toasted pecans proportionately over caramel layer, and set aside.
3. Beat cream cheese at high speed with an electric mixer till light and fluffy; gradually add in sugar, mixing well.
4. Add in Large eggs, 1 at a time, beating well after each addition.
5. Stir in vanilla and chocolate; beat till blended.
6. Spoon over pecan layer.
7. Bake at 350 degrees for 30 min.
8. Remove from oven and run knife around edge of pan to release sides.
9. Let cold to room temperature on a wire rack; cover and refrigerateat least 8 hrs.
10. When ready to serve, remove cheesecake from pan; arrange pecan halves around top edge of cheesecake.
11. Makes 1 cheesecake.

caramels, milk, crust, pecans, cream cheese, sugar, eggs, vanilla, semisweet, halves

Taken from cookeatshare.com/recipes/chocolate-caramel-pecan-cheesecake-9114 (may not work)