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Now, for the cheesecake body, melt caramels with milk over low heat in a 1 1/2 quart heavy saucepan, stirring frequently, until smooth. Once melted, pour over baked crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well-blended. Add eggs, one at a time, mixing as you go. Slowly add the chocolate and pour the mixture over the pecans.
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Bake at 350 F for 40 minutes. Remember, try not to peek! After removing, loosen the cheesecake from the rim of the pan. Let the cake cool before removing rim of pan. Put it in the refrigerator for a bit before serving. Feel free to top with whipped cream and/or finely chopped pecans for an added touch.
Sometimes, you don't want a very rich, gooey cheesecake. Whether you're watching calories or just want a lighter recipe to follow a filling meal, there are ways to cut the bulk, fat and calories from your cake.
- Use crust just on the bottom, rather than all around the sides
- Use a low-fat cream cheese or Neufchatel cheese
- Use fruit topping
- To control portions, try making mini-cheesecakes using a muffin pan.
This recipe features a slightly tart, fruity sauce that adds the perfect kick to the creamy base.
