Chocolate Caramel Cheesecake Caramel Filling: Melt caramels with milk in small saucepan or in microwave. Stir until smooth, stir in pecans. Cheesecake Filling: Beat cream cheese at high speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well to incorporate. Stir in melted, cooled chocolate and vanilla. Beat until well blended. Bake at 350 for 40-50 minutes or until center is almost set. Cool. Refrigerate at least 3 hours. Garnish with whipped cream; drizzle with caramel and chocolate, if desired. Makes 12 to 14 servings. AUTHOR: Charl |
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