Printable | Taste of Home

Chocolate Caramel Cheesecake

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

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.

Printed from tasteofhome.com Sep 5, 2008

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Chocolate Caramel Cheesecake cont.

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 mixing 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.