A decadent cheesecake all wrapped in caramel, pecans and chocolate.
A layer of caramel is poured over the baked crust, followed by
a sprinkling of toasted pecans.
Pour the cheesecake batter over the caramel layer.
Spoon the melted chocolate over the batter and swirl with a knife.
After the cheesecake is thoroughly chilled, it is ready for the
transformation from simple to extravagant.
Cut into slices before decorating to make it easier to serve.
I found that cutting a cheesecake with a caramel and nut layer is a bit
more difficult that a plain one. You will need more patience
and determination but it can be done.
Spoon some caramel over the top and edge ... allow some to flow over.
I love this step ... pipe a rosette on the edge of each slice.
I should have made stars because of the season but I ran out
of time and had hearts on hand. So white and chocolate hearts
were destined to grace each mound of whipped cream.
Each slice was topped with a toasted pecan half dipped in chocolate.
This is truly an extravagant and delicious dessert.
My guests were delighted.
1 ½ cups graham cracker crumbs
3 tbsp. melted butter
2 tbsp. sugar
Melt butter in a small saucepan; stir in crumbs and sugar.
Press firmly and evenly into the bottom of a 9-inch springform pan.
Bake in preheated 350° oven for 8 minutes.
Remove and allow to cool.
14 oz. individually wrapped caramels, unwrapped
1 (5oz.) can evaporated milk
1 cup chopped pecans, toasted
In a double boiler, or a bowl set over barely simmering water,
melt the caramels in the milk. Stir until smooth. Reserve 1/3 cup.
Pour remaining caramel over the cooled crust.
Sprinkle nuts over the top.
3 pkg. (8oz.) cream cheese
2/3 cup sugar
1/3 cup sour cream
1 ½ tsp. vanilla
In a large mixing bowl, combine cheese, sugar, sour cream and vanilla;
beat until smooth, scraping down the bowl several times.
Whisk eggs until light; whisk into batter in two intervals just until blended.
Pour cream cheese mixture over caramel layer.
½ cup milk chocolate chips, melted
Spoon melted chocolate over cream cheese mixture; cut through
batter with knife several times for marble effect.
Bake in preheated 325° oven for 50 minutes or until barely set.
Turn oven off and partially open door for 15 minutes.
Remove from oven; loosen cake from rim of pan with a thin knife.
Cool completely on wire rack.
Refrigerate cake for at least 4 hours or overnight.
Garnish with whipped cream and reserved caramel sauce.