Ingredients
2 cups vanilla wafer crumbs
6 tbs parkay margarine, melted.
1 14 ounce bag kraft caramels
1 5 ounce can evaporated milk
1 cup chopped pecans, toasted
2 8 ounce packages cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semi-sweet chocolate pieces, melted
Method
Mix crumbs and margarine, press onto bottom of 9 inch spring form pan.
Bake at 350 degrees for 10 min.
In 1-1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frqently, until smooth.
Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla.
Mix at medium speed on electric mixer until well blended add, eggs one at a time, mixi well after each addition.
Blend in chocolate; pour over pecans.
Bake at 350 degrees, 40 min.loosen cake from rim of pan
Cool before removing rim of pan.
Garnish with whipped cream and additional finely chopped pecans.
Serve chilled.
2 cups vanilla wafer crumbs
6 tbs parkay margarine, melted.
1 14 ounce bag kraft caramels
1 5 ounce can evaporated milk
1 cup chopped pecans, toasted
2 8 ounce packages cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semi-sweet chocolate pieces, melted
Method
Mix crumbs and margarine, press onto bottom of 9 inch spring form pan.
Bake at 350 degrees for 10 min.
In 1-1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frqently, until smooth.
Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla.
Mix at medium speed on electric mixer until well blended add, eggs one at a time, mixi well after each addition.
Blend in chocolate; pour over pecans.
Bake at 350 degrees, 40 min.loosen cake from rim of pan
Cool before removing rim of pan.
Garnish with whipped cream and additional finely chopped pecans.
Serve chilled.
