There's cheesecake and then there's this powerhouse of desserts. A slice of heaven, this recipe combines pecans, caramels, eggs and more! It's simply sinful.
At a glance
- Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over Graham Cracker Crust in a 9-inch springform pan; sprinkle toasted pecans evenly over caramel layer and set aside.
- Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Melt chocolate chips. Stir in vanilla extract and chocolate; beat until blended and spoon over pecan layer. Bake at 350 degrees for 30 minutes.
- Remove from oven, and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours. When ready to serve, remove cheesecake from pan and arrange pecan halves around top edge of cheesecake.
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