ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Monday, July 19, 2010

Chocolate Caramel Pecan Cheesecake

I honestly don't know what more I can say than the pictures convey. It was my friend's birthday so I got to make one of the truly decadent recipes in my file, a cake that I just can't get away with every day. We had recently gone to The Cheesecake Factory so I had creamy rich indulgence on the brain. And I had finally learned my lesson that you have to have the right size springform pan for the job, so I was pretty sure it would turn out well. And it did, very, very well. (Yes, that's a thick layer of caramel on the bottom there, mmm...)Chocolate Caramel Pecan Cheesecake
Crust:
2 cups graham cracker crumbs
6 T butter, melted

Filling:
1 pkg (14 oz.) KRAFT caramels
1 can (5 oz.) evaporated milk (2/3 cup)
1 cup pecan halves, chopped
2 pkgs (8 oz. each) cream cheese, softened
1/2 cup sugar
2 eggs
4 squares (1 oz. each) semi-sweet chocolate, melted, cooled slightly
1 tsp vanilla
Thawed Cool Whip, optional

Crust: Heat oven to 350. Mix crumbs and butter. Press onto bottom and up sides of 9-inch springform pan. Bake 10 minutes.

Filling: Microwave caramels and milk in small bowl on HIGH 4 minutes or until melted, stirring halfway through heating time. Pour over crust. Sprinkle with pecans.

Beat cream cheese and sugar with electric mixer on medium until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in melted chocolate and vanilla; pour over pecans. Place pan on cookie sheet.

Bake 45 minutes or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Garnish with whipped topping and additional chopped pecans if desired. Makes 12 servings.

7 comments:

Michelle Teichert said...

Dear Kari,

This is possibly the most mouthwatering creation I have ever beheld. Thank you for sharing!

-Michelle T.

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Kim (Liv Life) said...

Absolutely divine!! My son has been requesting cheesecake, and I haven't had a good recipe with caramel...this looks like it might be it! Lovely pictures...

Maren said...

I hope you have an extra slice in the freezer for me. I'm coming right over.

Tricia said...

Mkay. Just came across your blog... you might be VERY bad for my diet. Whew! That Coconut/Lime Cake with the glaze... drooling as I type.

Maria Mcclain said...

nice post & good blog, i think u must try this site to increase traffic. have a nice day !!!

kat said...

OUTSTANDING cheesecake. so yummy. the caramel chocolate balance was just right.

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