Yield: 10 servings
2 c Vanilla Wafer Crumbs
6 T Margarine, Melted
14 oz Carmels ( 1 bag)
5 oz (1 cn) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 t Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.
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 carmels with milk over low
heat, stirring frequently, until smooth. Pour over crust. Top
with pecans.
Combine cream cheese, sugar and vanila, 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.
Posted by Karen
Back to Desserts
Back to Main Page
