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1 hours
Prep: 40 minutes
Cook: 50 minutes
1278 calories per serving view nutrition facts
1 Pie
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| 2 | cups | vanilla wafer crumbs | |
| 6 | tablespoons | margarine | melted |
| 14 | ounces | caramels | (1 bag) |
| 5 | ounces | evaporated milk | (1 can) |
| 1 | cup | pecans | chopped, toasted |
| 16 | ounces | cream cheese | softened |
| 1/2 | cup | sugar | |
| 1 | teaspoon | vanilla extract | |
| 2 | large | eggs | large |
| 1/2 | cup | chocolate chips (semi-sweet) |
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring-form pan.
Bake at 350 F for 10 minutes.
In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanila, 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 F. 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.
| % Daily Value* | |
| Total Fat 89.0g | 137% |
| Saturated Fat 34.0g | 170% |
| Trans Fat 0.0g | |
| Cholesterol 246mg | 82% |
| Sodium 865mg | 36% |
| Total Carbohydrate 110.0g | 37% |
| Dietary Fiber 3.0g | 10% |
| Sugars 93.0g | |
| Protein 20.0g | 41% |
| Vitamin A | 51% | Vitamin C | 2% | |
| Calcium | 32% | Iron | 15% |
* 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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