2 cups nilla wafer crumbs
2 TBSP butter
14 oz individually wrapped caramels
1 (5 oz) can evaporated milk
1 cup chopped pecans
1/2 cup white sugar
1 tsp vanilla
2 eggs
1/2 cup semi sweet choco chips ( i just used milk choco cuz thats what I have)
2 (8 oz) pkgs cream cheese, softened
Melt butter and combine with cookie crumbs. Press into the bottom of a 9 inch springform pan (I also put a piece of wax paper which I sprayed with non stick cooking spray, just incase!!) Melt caramels with milk in a saucepan over med-low heat. Heat and stir frequently until smooth. Pour caramel sauce onto crust and top with pecans. In a large bowl with an electric hand mixer, combine cream cheese, sugar and vanilla. Beat until very smooth. Add eggs one at a time, mixing well after each addition. Melt chocolate and blend into cream cheese mixture. Pour chocolate batter over pecans. Bake @ 350 degrees for 40 mins. Do not remove rim of pan until it has completely cooled. Chill completely. Garnish with whipped cream, chopped nuts or maraschino cherries. I used the Pioneer Woman's easy Caramel sauce that I posted on this blog a while back.(See Oct 3rd's post to be exact!)
*The salad was Jennie's Winter Salad which I think she also posted on this blog a while back.
And the Cherry Limeade drink was posted on Oct 27 2011 on this blog!
2 TBSP butter
14 oz individually wrapped caramels
1 (5 oz) can evaporated milk
1 cup chopped pecans
1/2 cup white sugar
1 tsp vanilla
2 eggs
1/2 cup semi sweet choco chips ( i just used milk choco cuz thats what I have)
2 (8 oz) pkgs cream cheese, softened
Melt butter and combine with cookie crumbs. Press into the bottom of a 9 inch springform pan (I also put a piece of wax paper which I sprayed with non stick cooking spray, just incase!!) Melt caramels with milk in a saucepan over med-low heat. Heat and stir frequently until smooth. Pour caramel sauce onto crust and top with pecans. In a large bowl with an electric hand mixer, combine cream cheese, sugar and vanilla. Beat until very smooth. Add eggs one at a time, mixing well after each addition. Melt chocolate and blend into cream cheese mixture. Pour chocolate batter over pecans. Bake @ 350 degrees for 40 mins. Do not remove rim of pan until it has completely cooled. Chill completely. Garnish with whipped cream, chopped nuts or maraschino cherries. I used the Pioneer Woman's easy Caramel sauce that I posted on this blog a while back.(See Oct 3rd's post to be exact!)
*The salad was Jennie's Winter Salad which I think she also posted on this blog a while back.
And the Cherry Limeade drink was posted on Oct 27 2011 on this blog!
All three of those things were awesome! What a wonderful night!
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