[Nous sommes désolés, mais cette page n'est pas disponible en français.]Submitted by Rita Murray, Charlottetown
2 cups vanilla wafer crumbs
6 Tbsp. melted butter or margarine
1 14Âoz. bag Kraft caramels
1 5Âoz. can evaporated milk
1 cup chopped pecans (toasted)
2 8Âoz. pkgs. Philadelphia cream cheese
1/2 cup sugar
1 tsp. vanilla
1/2 cup semi sweet chocolate pieces (melted)
Combine the crumbs and butter or margarine and press into a 9Âinch
springform pan. Bake at 350 F for 10 minutes. In a heavy saucepan
melt the caramels with milk over low heat, stir frequently until
smooth. Pour over the crust. Top with pecans. Combine cream cheese,
sugar and vanilla at medium speed until wellÂblended. Add
the eggs one at a time, mixing well after each addition. Blend
in the chocolate. Pour over the pecans. Bake at 350 F for 40 minutes.
Loosen cake from the rim of the pan. Cool before removing rim.
Chill. garnish with whipped cream.