- Cook Time
- Prep Time
- Serves up to 16.Servings
- 1 cup pecans, coarsely chopped
- 1 1/2 cups graham wafer crumbs
- 6 tablespoons melted butter
- 3-8 ounce (250 g) packages cream cheese, softened
- 1 cup sugar1 teaspoon vanilla
- 3 eggs
- 10 ounces (285 g) semisweet chocolate, coarsely chopped
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 2 tablespoons corn syrup
- 1/2 cup sweetened condensed milk
To make caramel, combine butter, sugar, corn syrup and milk in double boiler and whisk over medium heat 5 minutes or until thickened. Remove from heat and set aside.
Preheat oven to 325° F. Arrange pecans on parchment-lined baking sheet evenly and toast, about 8 minutes. Remove from oven and cool.
To make, mix graham crumbs and melted butter, press onto bottom and 1-inch up the sides of 9-inch springform pan. Bake 10 minutes. Remove from oven and reserving 1/4 cup caramel, pour remaining onto crust. Arrange 3/4 cup pecans on top of caramel mixture.
Beat cream cheese, sugar and vanilla until smooth. Beat in eggs one at a time, mixing until just blended. Place chocolate in small bowl and microwave until just melted. Reserving 1/4 cup melted chocolate, add remaining to cream cheese mixture and beat until just blended. Pour mixture over caramel pecan base. Bake 50 minutes or until set. Remove from oven and run knife around rim of pan to loosen cake and cool. Refrigerate overnight. Sprinkle with chopped pecans, remaining caramel filling and melted chocolate.