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 , 250 g
• 0.75 cups white sugar
• 3 eggs
• 1 , 8 ounce
• 0.5 cups pecan halves , toasted

Instructions

1. 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. 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. 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 per serving