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      Title: Chocolate-Caramel-Pecan Cheesecake
 Categories: Cheesecakes, Desserts
      Yield: 1 Cheesecake
 
  1 1/4 c  Graham cracker crumbs
     14 oz Pkg caramels
      1 c  Pecans; chopped, toasted
    1/2 c  Sugar
      1 ts Vanilla extract
           Pecan halves
    1/4 c  Butter; melted
      5 oz Can evaporated milk
     16 oz Cream cheese (2 pkg)
      2    Eggs
    3/4 c  Semisweet chocolate morsels
 
  Combine graham cracker crumbs and butter, stirring well. Press
  mixture evenly onto bottom and 1" up sides of a 9" springform pan.
  Unwrap caramels; combine with milk and heat over low heat until
  caramels are melted, stirring often. Pour over graham cracker
  crust; sprinkle chopped pecans evenly over caramel layer and set
  aside. Beat cream cheese at high speed until light and fluffy;
  gradually add sugar, mixing well. Add eggs, one at a time, mixing
  well after each one. Stir in vanilla and chocolate; beat until
  blended. Spoon over pecan layer. Bake at 350°F for 30 minutes.
  Remove from oven, and run knife around edge of pan to release
  sides. Let cool to room temperature on a wire rack; cover and chill
  at least 8 hours before serving. Top with pecan halves and serve.

  Recipe by Southern Living, 1991 Annual Recipes
 
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