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Ingredients

1 ¼ cups finely chopped toasted pecans 2 tablespoons non-hydrogenated margarine, melted 2 tablespoons sugar 32 piece (blank)s KRAFT Caramels, chopped 3 tablespoons milk 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened ¾ cup white sugar 3 large eggs eggs 1 (8 ounce) package BAKERS Semi-Sweet Chocolate, melted, cooled slightly ½ cup pecan halves, toasted

Nutrition Info

433 calories carbohydrate: 36.8 g cholesterol: 89 mg fat: 31 g fiber: 2.2 g protein: 7.3 g saturatedFat: 11.8 g servingSize: - sodium: 262.8 mg sugar: 29.5 g transFat: : - unsaturatedFat: : -

Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar, press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge, cool.
Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate, pour over caramel layer.
Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake, cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.

16 servings

This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust.