Caramel Pecan Cheesecake

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 35 caramels
• 1/4 cup milk
• 1 cup pecans, chopped
• 24 ounces cream cheese, softened
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 1 semi-sweet chocolate baking square

Recipe

• 1 pre-heat oven to 325 degrees.
• 2 combine graham cracker crumbs and butter.
• 3 press mixture onto the bottom and about 2 inches up the side of a 9-in. springform pan.
• 4 put caramels & milk into a small microwave safe bowl.
• 5 microwave on high for 2-2 1/2 minutes or until completely melted when it it stirred, (please stir once every minute microwaved!).
• 6 mix in pecans.
• 7 put 1/2 cup of caramel mixture aside for the topping.
• 8 drizzle the rest of the caramel mixture all over the bottom of the crust.
• 9 place in the refridgerator for 12 minutes.
• 10 beat cream cheese, vanilla and sugar on med. speed until blended well.
• 11 put eggs in one at a time, each time mixing on low speed until blended.
• 12 pour this over the caramel mixture on the crust.
• 13 bake at 325 degrees for 1 hour-1 hour and 10 minutes or until the center of the cake is close to being set.
• 14 use knife around the edges of the pan to help loosen the cake.
• 15 cool the cake before taking the side of the pan off.
• 16 refridgerate 5 hours or overnight.
• 17 use the leftover caramel mixture to top the cake just before you serve it.
• 18 melt chocolate as directed on it's package and drizzle over the cake.