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Chocolate Caramel Cheesecake
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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. 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
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |