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 an old stand by for cheesecake that I have had for years. Nothing fancy to it, and easy to prepare. I served this topped with strawberries and raspberries. I recommend starting the crust first. Filling 3 8-oz pkgs. cream cheese, softened 4 large eggs 1 C sugar 1 tsp. vanilla Mix cream cheese and sugar until well blended. Add eggs to cream cheese one at a time and mix with an electric mixer. It will be difficult to blend at first but will become easier as more eggs are added. Once blended, add vanilla. Stir to incorporate vanilla. Pour into pan already lined with crust (see below for recipe). Preheat oven to 325°. Bake one hour and 15 minutes (time may vary). Make sure you test the center of the cheesecake with a knife. If the knife doesn't come out completely clean, bake a little while longer and then test again. Cool in the oven for about a half hour. Take out of the oven and let cool for another 10 minutes. Run a knife around the edge of the cake to loosen. Cov...