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Chocolate Carmel Pecan Cheesecake
crazy good |
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1 Graham cracker crust – 9in.
2 Packs of Philadelphia creamcheese soften
½ cup sugar
½ teaspoon vanilla
2 large eggs
½ cup chopped pecans toasted
½ cup brown sugar
¼ cup 2/% milk
½ cup of nestle mini semi sweet chocolate kisses
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Mix philly cream cheese, sugar, and vanilla until smooth on medium speed
Preheat oven to 350 degrees. Mix eggs with philly mixer until nice and creamy.
Pour in pie crust and bake for 40 mins. Let cool for three hours.
Topping can be poured over cake immediately if you desire.
Topping in a small boiler place brown sugar, milk and ¼ cup of the chocolate minis in boiler on low. Let mixture blend together make sure chocolate is completely melted.
Toast pecans for about 10 mins or desired doness set aside. When cheesecake is done sprinkle rest of chocolates and toasted pecans. Pour milk and brown sugar mixture over the cheesecake.. Again you can pour the topping at you desired pleasure. I do it immediately
Makes 6 servings
This cheesecake is wonder warm or cool. Place remainder of cake in frig. You may use a multiple combination of toppings for example cherries, blueberries and many others. Use your imagination.
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Preparation Time: 15mins |
Serves: 6 to 8 |
| Recipe Origin: United States |
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Submitted by: |
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John Parker
Arkansas
United States |
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| This recipe has been viewed 1739 times. |
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