My aunt made this recipe for their kids on their birthday. We all loved it and I asked about the recipe, here it is, just by the looks of the dessert you can tell it’s a really sweet and unique one!
Preparation Time: 45 mins
Cook: 40 mins
Additional: 5 mins
- 2 cups graham cracker crumbs
- ⅓ cup white sugar
- ½ cup butter, melted
- 30 individually wrapped caramels, unwrapped
- 3 tablespoons milk
- 3/4 cup chopped pecans
- 1 cup semisweet chocolate chips
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat the oven to 325 degrees F (165 degrees C).
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
Bake in the preheated oven for 50 minutes, or until the center is almost set. Place a pan of water on the rack underneath the cheesecake as it bakes to help keep it from cracking. Cool in the oven with the door cracked open. Refrigerate at least 5 hours before serving.