Shannon's Cookbook

This recipe, from my recipe box, is my favorite for a chocolate caramel cheesecake. It requires melting caramels for the filling; however, you can save time by using caramel ice cream topping. In my opinion, using real caramels is MUCH better tasting though! Crust 2 cups crushed vanilla wafers 6 T butter, melted Caramel Filling 48 caramels (1 14 oz bag) 1 5 oz can evaporated milk 1 cup chopped pecans (or your favorite nuts), toasted Cheesecake Filling 1 cup semi sweet chocolate chips, melted & cooled 2 8 oz packages cream cheese, softened 1 teaspoon vanilla 1/2 cup sugar 2 eggs Crust: Mix all ingredients and press onto bottom and 1-inch up sides of a 9- inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes. Preheat oven to 350°. Caramel Filling: Melt caramels with milk in small saucepan or in microwave. Stir until smooth, stir in pecans. Pour over prepared crust. Refrigerate. Cheesecake Filling: Beat cream cheese at high speed until light and fluffy...

This recipe is from the side of the cake mix box and I just "tweaked" it a bit, replacing the original requirement of whipped topping (which I hate) with whipped cream (which I love). 1 package German Chocolate Cake Mix 3 eggs 1/3 cup vegetable oil 1 1/4 cups water 1 12 oz can sweetened condensed milk 1 12.25 oz jar caramel topping 2 cups whipped cream 2 butterfinger candy bars, chopped in to small pieces Prepare cake according to directions. Cool for five minutes. Poke holes all over with end of wooden spoon. In a small bowl, mix condensed milk and caramel topping. Reserve 1/2 cup and set aside. Pour remaining caramel mixture over cake. Cool completely. Place whipped topping in medium bowl and mix with reserved caramel mixture. Spread over cake. Sprinkle candy bar over top. Refrigerate until served. Variations: Use hot fudge topping in place of caramel.