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70 minutes
Prep: 20 minutes
Cook: 50 minutes
219 calories per serving view nutrition facts
16 servings
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| Crust | |||
| 2 | cups | vanilla wafer crumbs | |
| 6 | tablespoons | butter | or margarine, melted |
| Filling | |||
| 24 | each | caramels | |
| 1 | cup | pecans | toasted, chopped |
| 16 | ounces | cream cheese | softened |
| 1/2 | cup | sugar | |
| 1 | teaspoon | vanilla extract | |
| 2 | large | eggs | |
| 6 | squares | chocolate (semi-sweet) | melted |
Heat oven to 350 degrees F.
Combine crumbs and margarine in 9-inch springform pan until well mixed.
Press onto bottom and 1 1/4 inches up sides of pan.
Bake for 10 minutes.
Microwave caramels and evaporated milk in large microwavable bowl on HIGH 1 1/2 minutes.
Stir; microwave 1 minute longer.
Stir until caramels are completely melted and smooth.
Pour into crust.
Top with pecans.
Beat cream cheese, sugar and vanilla until well blended.
Add eggs, beat well.
Mix in chocolate; pour over pecans.
Bake for 40 minutes or until firm.
Cool on wire rack.
Cover; refrigerate.
Garnish as desired.
| % Daily Value* | |
| Total Fat 20.0g | 31% |
| Saturated Fat 10.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 125mg | 5% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 11% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 4% |
* 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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