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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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This is a recipe I found on the internet...don't remember where or when, but it is soooooo good!!! (if you are using a dark, non-stick pan, bake at 300 degrees!) (cook time includes refridgeration!) Ingredients:
2 cups graham cracker crumbs |
6 tablespoons butter, melted |
35 caramels |
1/4 cup milk |
1 cup pecans, chopped |
24 ounces cream cheese, softened |
3/4 cup white sugar |
1 1/2 teaspoons vanilla extract |
3 eggs |
1 semi-sweet chocolate baking square |
Directions:
1. pre-heat oven to 325 degrees.
2. combine graham cracker crumbs and butter.
3. press mixture onto the bottom and about 2 inches up the side of a 9-in. springform pan.
4. put caramels & milk into a small microwave safe bowl.
5. microwave on HIGH for 2-2 1/2 minutes or until completely melted when it it stirred, (please stir once every minute microwaved!).
6. Mix in pecans.
7. put 1/2 cup of caramel mixture aside for the topping.
8. drizzle the rest of the caramel mixture all over the bottom of the crust.
9. place in the refridgerator for 12 minutes.
10. beat cream cheese, vanilla and sugar on med. speed until blended well.
11. put eggs in one at a time, each time mixing on low speed until blended.
12. pour this over the caramel mixture on the crust.
13. bake at 325 degrees for 1 hour-1 hour and 10 minutes or until the center of the cake is close to being set.
14. use knife around the edges of the pan to help loosen the cake.
15. cool the cake before taking the side of the pan off.
16. refridgerate 5 hours or overnight.
17. use the leftover caramel mixture to top the cake just before you serve it.
18. melt chocolate as directed on it's package and drizzle over the cake.
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