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chocolate caramel cheesecake


ohhh soooo goood! i got this recipe out of a bhg "hometown cooking" cook booklet. to crush the wafers for the crust, you can process them in a food processor or place in a plastic bag and roll a rolling pin over the bag.


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  1. Preheat oven to 350 degrees
  2. For crust
  3. Combine crushed vanilla wafers and melted butter
  4. Press mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan
  5. Bake for 10 minutes
  6. Cool and set aside
  7. In medium saucepan
  8. Combine caramels and evaporated milk
  9. Cook and stir over low heat
  10. Stirring frequently
  11. Until smooth
  12. Pour over prepared crust
  13. Sprinkle with the 1 cup of pecans
  14. Chill in refrigerator while preparing filling
  15. For filling
  16. In medium bowl
  17. Beat cream cheese
  18. Sugar and vanilla with an electric mixer on medium speed until combined
  19. Add eggs
  20. Beating on low speed just until combined
  21. Stir in melted chocolate
  22. Pour over caramel-nut layer in pan
  23. Bake at 350 degrees about 40 minutes or until center appears nearly set when shaken
  24. Cool cheesecake in pan on a wire rack for 15 minutes
  25. Loosen from side of springform pan
  26. Cool completely on wire rack
  27. Cover and chill in refrigerator for at least 4 hours
  28. Let cheesecake stand at room temperature for 20 minutes before serving
  29. Garnish each serving with whipped cream
  30. Additional chopped nuts
  31. Melted chocolate and / or chocolate curls
  32. And caramel topping

Step 21

Total Time in Minute 110

Ingredients Count 13

cooking chocolate caramel cheesecake

See More Relate Photo


Vanilla wafers


Vanilla caramels

Evaporated milk


Cream cheese




Semisweet chocolate piece

Whipped cream

Semisweet chocolate

Caramel ice cream topping

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