Ingredients

• 2 cups vanilla wafer crumbs
• 6 tablespoons unsalted butter
• 14 ounces individually wrapped caramels , unwrapped
• 1 , 5 ounce
• 1 cup chopped pecans
• 3 , 8 ounce
• 0.5 cups white sugar
• 1.5 teaspoons vanilla extract
• 2 eggs
• 0.5 cups semisweet chocolate chips

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
2. 2 Toast the pecans in the preheated oven for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
3. 3 Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
4. 4 In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
5. 5 In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
6. 6 Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

Nutrition per serving