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Ingredients
- 2 c. Vanilla Wafer Crumbs
- 6 Tbsp. Butter
- 1 bag , (14oz) caramel candies
- 1 can (5.3oz) evaporated lowfat milk
- 2 pkt (8oz) cream cheese, softened
- 1/2 c. Sugar
- 1 tsp Vanilla
- 2 x Large eggs
- 1/2 c. Semisweet chocolate chips, melted Whipped cream, minced nuts, maraschino cherries for garnish
Directions
- Combine crumbs and butter; press onto bottom of a 9-in springform pan. Bake 10 min at 350 degrees. Heat caramels in lowfat milk in heavy 1 1/2- qt saucepan over low heat, stirring frequently till smooth. Pour over crust.
- Top with pecans. Combine cream cheese, sugar and vanilla in large bowl of electric mixer. Mix at medium speed till well-blended. Add in Large eggs, one at a time, mixing well after each. Blend in chocolate. Pour cream cheese batter over pecans. Bake at 350 degrees for 40 min or possibly till done. Loosen cake from rim of pan. Chill. Garnish with whipped cream, minced nuts and maraschino cherries.
- Makes 10-12 servings.
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