Ingredients
- 2 cups vanilla wafer crumbs
- 6 tablespoons unsalted butter
- 14 ounces individually wrapped caramels, unwrapped
- 5 ounces evaporated milk
- 3 8 oz cream cheese, EACH
- ½ cup sugar
- 1 ½ teaspoons vanilla
- 2 eggs
- ½ cup semi sweet choc chips
- 1 cup pecans, chopped
Directions
Toast the pecans at 350° for 6 minutes. Remove pecans and set aside. Leave oven at current temperature. In small saucepan, melt butter. Combine vanilla wafer crumbs with butter and press into the bottom of a buttered 9 inch springform pan. Place the pan onto a cookie sheet and bake for 10 minutes. Remove and allow to cool. Melt the caramels and milk in a double boiler until smooth. Pour over cooled crust. Sprinkle with the nuts. Combine the cheese, sugar, and vanilla and beat until smooth. Add the eggs, one at a time, beat until smooth. Melt the chips and mix into the cheese mixture. Pour over the caramel layer. Bake at 350 for 40 minutes or until barely set. Chill over night in the frig before serving. |