"Our guests love this rich, delicious make-ahead dessert," field editor Jo Groth of Plainfield, Iowa relates.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 14-16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine wafer crumbs and butter; blend well. Press into the bottom and 2 in. up the sides of a 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack. , In a saucepan or microwave melt caramels with milk; stir until smooth. Cool for 5 minutes. Pour into crust; top with 1-1/2 cups of pecans., In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs; beat on low speed just until combined. Add chocolate; mix just until blended. Carefully spread over pecans. Return to baking sheet., Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Garnish with remaining pecans and whipped cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 492 calories, Fat 31g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 232mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.
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