INGREDIENTS
~~~~~~
CRUST
-2 cups graham cracker crumbs, finely ground
-6 T butter, cut into pieces
FILLING
-10 oz caramels
-1/2 cup milk
-(3) 8oz. pkgs cream cheese
-3/4 cup sugar
-1 T vanilla extract
-3 eggs
TOPPING
-1/4 cup pecan pieces
-2 squares semi-sweet baking chocolate
DIRECTIONS
~~~~~~~~
CRUST
-Mix butter and crumbs with food processor until well blended.
-Press mixture into medium sized springform pan previously sprayed with non-stick spray(if you want thin cake, for thicker smaller cake use small springform) and part way up sides.
-Place caramels and milk in a small microwavable bowl.
-Microwave on high for 3 minutes, stirring after each minute until caramels are completely melted.
-Pour 1/2 of the caramel mixture in the the crust.
-Refrigerate for 15 minutes.
FILLING
-Beat cream cheese until smooth.
-Add sugar and vanilla, and beat until smooth.
-Add eggs, one at a time, beating after each.
-Pour over caramel mixture in crust.
-Bake until center is almost set for 65-75 minutes at 325 for light pan and 300 for dark pan.
-Refrigerate at least 4 hours or even better, overnight.
TOPPING
-Drizzle remaining caramel mixture over top of cake.
-Melt chocolate pieces as directed on package.
-Drizzle chocolate over cake.
-Sprinkle with chopped pecans and enjoy!
~~~~~~
CRUST
-2 cups graham cracker crumbs, finely ground
-6 T butter, cut into pieces
FILLING
-10 oz caramels
-1/2 cup milk
-(3) 8oz. pkgs cream cheese
-3/4 cup sugar
-1 T vanilla extract
-3 eggs
TOPPING
-1/4 cup pecan pieces
-2 squares semi-sweet baking chocolate
DIRECTIONS
~~~~~~~~
CRUST
-Mix butter and crumbs with food processor until well blended.
-Press mixture into medium sized springform pan previously sprayed with non-stick spray(if you want thin cake, for thicker smaller cake use small springform) and part way up sides.
-Place caramels and milk in a small microwavable bowl.
-Microwave on high for 3 minutes, stirring after each minute until caramels are completely melted.
-Pour 1/2 of the caramel mixture in the the crust.
-Refrigerate for 15 minutes.
FILLING
-Beat cream cheese until smooth.
-Add sugar and vanilla, and beat until smooth.
-Add eggs, one at a time, beating after each.
-Pour over caramel mixture in crust.
-Bake until center is almost set for 65-75 minutes at 325 for light pan and 300 for dark pan.
-Refrigerate at least 4 hours or even better, overnight.
TOPPING
-Drizzle remaining caramel mixture over top of cake.
-Melt chocolate pieces as directed on package.
-Drizzle chocolate over cake.
-Sprinkle with chopped pecans and enjoy!
The Barber family cookbook sounds like a great idea. I created a wonderful family cookbook using Family Cookbook Project and I could not be happier with how easy it was to get everyone in my family to contribute recipes and then have our family cookbook printed. Not only do we have a printed cookbook, but are recipes are online so it is easy to email them to friends that don’t have the cookbook available to them.
ReplyDeleteA family cookbook is something everyone can enjoy for many, many years!
Bill