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Submitted by Rita Murray, Charlottetown

2 cups vanilla wafer crumbs
6 Tbsp. melted butter or margarine
1 14­oz. bag Kraft caramels
1 5­oz. can evaporated milk
1 cup chopped pecans (toasted)
2 8­oz. pkgs. Philadelphia cream cheese
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup semi sweet chocolate pieces (melted)

Combine the crumbs and butter or margarine and press into a 9­inch 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 well­blended. 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.