Caramel Pecan Cheesecake

2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 caramels, unwrapped
2 Tbsp milk
1/2 cup chopped pecans
1 Graham Cracker Pie Crust (6 oz. or 9 inch)

Mix cream cheese, sugar and vanilla with electric mixer on medium speed
until well blended. Add eggs; mix until blended. Melt caramels with milk
in small saucepan on low heat, stirring frequently until smooth. Stir in
pecans. Pour caramel mixture into crust. Pour cream cheese batter over
caramel mixture. Bake at 350 F for 40 minutes or until center is almost
set. Cool. Refrigerate 3 hours or overnight. Garnish, if desired. Makes
8 servings

Variation:
Chocolate Caramel Pecan Cheesecake: Blend 4 squares Baker's Semi-Sweet
Chocolate, melted and slightly cooled, into batter. Continue as directed.

More Recipes at http://www.massrecipes.com




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