Caramel Cheesecake Heaven Recipe

Ingredients

• 2 cups vanilla wafer crumbs
• 6 tablespoons unsalted butter
• 14 ounces individually wrapped caramels, unwrapped
• 1 (5 ounce) can evaporated milk
• 1 cup chopped pecans
• 3 (8 ounce) packages cream cheese
• 1/2 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F and butter a 9-inch springform pan.
2. Toast the pecans for 6 minutes at 350°F, then remove and set aside, keeping the oven at the same temperature.
3. In a small saucepan, melt the 6 tablespoons of unsalted butter over low heat.
4. In a bowl, mix the melted butter with the 2 cups of vanilla wafer crumbs, then press the mixture firmly into the bottom of the prepared springform pan.
5. Place the pan on a cookie sheet and bake for 10 minutes before removing it and allowing it to cool completely.
6. In a double boiler, melt the 14 ounces of caramels with the can of evaporated milk, stirring until smooth. Once melted, pour the caramel over the cooled crust and sprinkle the toasted pecans on top.
7. In a large bowl, combine the 3 packages of cream cheese, 1/2 cup of white sugar, and 1 1/2 teaspoons of vanilla extract, then beat until smooth, scraping down the bowl several times.
8. Add the 2 eggs, one at a time, mixing until smooth each time.
9. Melt the 1/2 cup of semi-sweet chocolate chips in the double boiler, then mix them into the cream cheese mixture.
10. Pour the cream cheese batter over the caramel layer in the pan.
11. Bake at 350°F for 40 minutes, or until the cheesecake is barely set in the center.
12. Chill the cheesecake overnight in the refrigerator before serving.