Serves: 16
Total Calories: 277
1. In small bowl toss together wafer crumbs, chopped pecans and margarine or butter. Press on bottom of 9-inch springform pan.
2. Meanwhile, in large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, chocolate and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Pour over crust.
3. Bake at 375°F for 35 to 40 minutes or until almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Cool for 45 minutes more. Refrigerate at least 4 hours.
4. Top with pecans pieces and halves. Drizzle with ice cream topping.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
**NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Chocolate Caramel Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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