This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust.
Ingredients
- 1.25 cups finely chopped toasted pecans
- 2 tablespoons non-hydrogenated margarine , melted
- 2 tablespoons sugar
- 32 KRAFTs Caramels , chopped
- 3 tablespoons milk
- 3 packages PHILADELPHIA Brick Cream Cheese , 250 g
- 0.75 cups white sugar
- 3 eggs
- 1 package BAKERS Semi-Sweet Chocolate , 8 ounce
- 0.5 cups pecan halves , toasted
Instructions
-
1
Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
-
2
Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
-
3
Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.
Nutrition Facts
Per serving
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