 |
Instructions |
 |
|
|
|
|
| |
|
* Chocolate chips should be melted.
|
|
| |
1.
|
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F. , 10 minutes. 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 degrees F. , 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.
|
|
| |
| Reviewed By: |
Angela Jones |
| This fantastic recipe was the first cheesecake i have tried to bake. The recipe is not only fairly easy it is straightfoward and guaranteed to work. I have now cooked it numerous times getting rave reviews and have even been told "you could sell this". |
|
|
|
|
|
