BASE
2 c Vanilla wafer crumbs
6 tb Margarine, melted
BODY
1 ea 14-ounce bag caramels
1 cn 5-ounce evaporated milk
1 c Chopped pecans, toasted
2 pk 8-ounce cream cheese, soften
1/2 c Sugar
1 ts Vanilla
2 ea Eggs
1/2 c Semi-sweet chocolate pieces,
BASE: Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Bake at 350, 10 minutes.
BODY: In 1 1/2 quart heavy saucepan, melt caramels with milk over low
heat, stirring frequently, until smooth. Pour over crust. Top with
pecans. Combine cream cheese, sugar and vanilla, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in chocolate; pour over
pecans. Bake at 350, 40 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Garnish with whipped cream and
additional finely chopped pecans, if desired.
Yields
6 Servings