Chocolate Caramel Cheesecake Recipe

Ingredients

• 6 whole reduced-fat graham crackers, crushed
• 3 tablespoons butter, melted
• 25 caramels
• 1/4 cup fat-free evaporated milk
• 1/4 cup chopped pecans
• 2 packages (8 ounces each) reduced-fat cream cheese
• 1/3 cup sugar
• 2 eggs, lightly beaten
• 1/3 cup semisweet chocolate chips, melted and cooled
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Directions

• In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 5-10 minutes or until set. Cool on a wire rack.
• In a small saucepan over low heat, stir caramels and milk until smooth. Pour over crust. Sprinkle with pecans. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over caramel layer. Place pan on baking sheet.
• Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill for 4 hours or overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.

Chocolate Caramel Cheesecake published in Light & Tasty December/January 2006, p35