2 c Vanilla wafer crumbs oz Each
1/2 c Butter or margarine — 1 c Sugar
Melted 2 ts Vanilla extract
1 pk Caramel candy — 14 oz 4 ea Eggs
1 cn Evaporated milk — 5 oz 1 c Semisweet chocolate chips —
2 c Pecans — chopped divided 6 Oz
Toasted Melted and slightly cool
4 pk Cream cheese — softened 8 Whipped cream — optional
Combine crumbs and butter; blend well. Press into the bottom and 2
inch up the sides of a 10 in. springform pan. Bake at 350 deg. for
8-10 min. or until set; cool. In a saucepan over low heat, melt
caramels in milk, stirring until smooth. Cool 5 min. Pour into crust;
top with 1 1/2 cups of pecans. In a mixing bowl, beat cream cheese
until smooth. Add sugar and vanilla; mix well. Add eggs, one at a
time, beating well after each addition. Add chocolate; mix just until
blended. Carefully spread over pecans. Bake at 350 deg. for 55 to 65
min. or until filling is almost set. Cool to room temperature. Chill
overnight. Garnish with remaining pecans and whipped cream if
desired. Yield: 16 servings.
Yields
16 servings