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190 minutes
Prep: 30 minutes
Cook: 40 minutes
681 calories per serving view nutrition facts
6 servings
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| Base | |||
| 2 | cups | vanilla wafer crumbs | |
| 6 | tablespoons | margarine | melted |
| Body | |||
| 14 | ounce bag | caramels | |
| 5 | ounces | evaporated milk | |
| 1 | cup | pecans | chopped, toasted |
| 2 | packages | cream cheese | softened, 8 ouncese each |
| 1/2 | cup | sugar | |
| 1 | teaspoon | vanilla extract | |
| 2 | large | eggs | |
| 1/2 | cup | chocolate pieces | semi-sweet |
BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F, 10 minutes.
BODY: In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth.
Pour over crust.
Top with pecans.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate; pour over pecans.
Bake at 350 degrees F, 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Garnish with whipped cream and additional finely chopped pecans, if desired.
| % Daily Value* | |
| Total Fat 42.0g | 65% |
| Saturated Fat 12.0g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 432mg | 18% |
| Total Carbohydrate 72.0g | 24% |
| Dietary Fiber 2.0g | 7% |
| Sugars 62.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 21% | Vitamin C | 1% | |
| Calcium | 17% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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