Caramel Cheesecake
Makes 12 to 16 servings

Prep Time: 25 minutes
Baking Time: 1 hours 15 minutes
Refrigerator Time: 2 hrs.

• Crust
  • 1 - package Home-Style Chocolate Chip Cookie Mix
  • 1 - teaspoon water
  • 6 - Tablespoons butter or margarine
• Caramel Layer
  • 14 - ounces caramels
  • 5 - ounces evaporated milk
  • 1 - cup chopped pecans
• Filling
  • 16 - ounces cream cheese
  • 3/4 - cup sugar
  • 1 - teaspoon vanilla extract
  • 3 - large eggs
  • 3/4 - cup semi-sweet chocolate chips
  • 1 - cup sweetened whipped cream

Directions

1. For crust, combine cookie mix, butter, and water in large bowl.
2. Stir with fork until thoroughly blended. Press on bottom and 1-inch up sides of ungreased 9-inch spring-form pan.
3. Bake at 375°F for 12 to 15 minutes or until lightly browned.
4. Reduce oven temperature to 350°F.

1. For caramel layer, place caramels and milk in medium saucepan.
2. Stir over medium heat until caramels are melted.
3. Remove from heat.
4. Stir in pecans.
5. Cool while preparing filling.

1. In a large bowl, add cream cheese, sugar and vanilla extract in large bowl.
2. Beat at medium speed with electric mixer until blended.
3. Add eggs, one at a time, beating after each addition.

Assembly

1. Pour caramel mixture onto baked crust.
2. Sprinkle with chocolate chips.
3. Pour filling over chips.
4. Bake at 350°F for 40 to 50 minutes or until set.
5. Loosen cake from sides of pan with knife or spatula.
6. Cool completely on rack. Remove sides of pan.
7. Refrigerate for 2 hours.
8. Garnish with sweetened whipped cream just before serving.