Chocolate Caramel Pecan Cheesecake

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Chocolate Caramel Pecan Cheesecake

Ingredients:
2 cups ginger nut biscuit Crumbs (any biscuit will do really)
6 tbsp butter, melted
1 (14-ounce) pack Caramel sweets
1 can evaporated milk
1 cup Pecan nut peices
200g tub cream cheese, softened
1/2 cup sugar
4 squares Chocolate, melted, cooled slightly
1 tsp vanilla essence
2 large eggs
2 double cream (whipped)

Method:
Preheat oven to 180oC and prepare a nonstick 9-inch loose bottom pan. Mix crumbs and margarine; press firmly onto bottom and 1 inch up side of pan. Chill to set.
Microwave caramels and milk in small microwavable bowl on 100% for approximatley 2 minutes or until caramels are completely melted, pour melted caramel over the crust and sprinkle with pecans.
Beat cream cheese and sugar in large bowl with electric mixer until smooth, then add melted chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended; pour this mixture over the pecans nuts.
Bake in oven for about 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake, leave to cool before removing rim. Refrigerate overnight. Top each serving with 2 tbsp of the whipped cream.