—–Crust—–
1 1/4 c Graham Cracker Crumbs
1/4 c Melted Butter
—–Filling—–
1 pk Caramels; (14 oz. size)
5 oz Evaporated Milk
1 c Peanuts; chopped
16 oz Cream Cheese
1/2 c Sugar
2 Eggs
1 ts Vanilla
3/4 c Semisweet Chocolate; melted
Graham Cracker Crust
Combine graham cracker crumbs and melted butter. Press crumb mixture evenly
on bottom and 1 inch up sides of a 9-inch springform pan. Bake at 350 for 6
to 8 minutes. Cool Combine caramels and milk in heavy saucepan. Cook over
low heat until melted, stirring often. Pour over graham cracker crust.
Sprinkle pecans evenly over caramel layer and set aside.
Beat cream cheese at high speed with electric mixer until light and fluffy.
Gradually add sugar, mixing well. Add eggs one at a time, beating well
after each addition. Stir in vanilla and melted chocolate, beat until
blended. Pour over pecan layer.
Bake at 350 for 30 mins. Remove from oven and run knife around edge of pan
to release sides. Let cool to room temperature.
Cover and chill 8 hours.
Per serving: 4574 Calories; 343g Fat (65% calories from fat); 105g Protein;
313g Carbohydrate; 1023mg Cholesterol; 2737mg Sodium
Yields
1 Servings