Chocolate Caramel Cheesecake
Chocolate Caramel Cheesecake
Directions
- In small bowl toss together wafer crumbs, chopped pecans and margarine or butter. Press on bottom of 9- inch springform pan.
- Meanwhile, in large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, chocolate and vanilla. Beat until combined.
- Add eggs, one at a time, beating until just combined after each addition.
- Pour over crust. Bake at 375°F for 35 to 40 minutes or until almost set. Cool on wire rack for 15 minutes.
- Loosen sides of pan. Cool for 45 minutes more. Refrigerate at least 4 hours.
- Top with pecans pieces and halves. Drizzle with ice cream topping.
Ingredients
- 1/3 cup caramel ice cream topping
- 4 1oz squares chocolate, semisweet, (melted)
- 2 cups Heritage Ovens® Wafers, Vanilla, (finely crushed)
- 1/4 cup Land O'Lakes® Unsalted Butter, (melted)
- 1/2 cup pecans, (pieces and halves, toasted)
- 1/2 cup pecans, (finely chopped)
- 2/3 cup sugar
- 1.5 tsp vanilla extract, pure
- 3 packages West Creek® Cream Cheese, (8oz, softened)
- 3 West Creek® Egg(s), Medium
