Chocolate, Caramel, Pecan Cheesecake Recipe

• 1 (14 ounce.) pkg. caramels
• 1 (5 ounce.) can evaporated lowfat milk
• Graham cracker crust (recipe follows)
• 1 c. minced pecans, toasted
• 2 (8 ounce.) Packages cream cheese ("lite" cream cheese can be used), softened
• 1/2 c. sugar
• 2 Large eggs
• 1 teaspoon vanilla extract
• 3/4 c. semi sweet chocolate morsels, melted

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, one at a time, beating well after each.
5. Stir in vanilla and melted 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. Remove from pan when ready to serve.
11. This is to die for!

caramels, milk, cracker crust, pecans, cream cheese, sugar, eggs, vanilla, semi sweet chocolate morsels

Taken from cookeatshare.com/recipes/chocolate-caramel-pecan-cheesecake-8320 (may not work)