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Mix crumbs and butter; press onto bottom of pan and 2 inches up side.
Place caramels and milk in small microwavable bowl.
Microwave on High for 3 minutes or until caramels are completely melted, stirring after each minute.
Pour 1/2 of mixture into crust. Refrigerate 10 minutes. Set aside remaining mixture aside for later use.
Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Pour over caramel crust.
Bake at 325 for 1 hour and 5 or 10 minutes or until center is almost set.
(If using a dark non-stick pan, Bake at 300)
Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan.
Refrigerate 4 hours or overnight.
Top with remaining caramel mixture and pecans just before serving.
Melt chocolate as directed on package; drizzle over cheescake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (959g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 6218 | ||
Calories from Fat: 5657 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 628.6g | 838 % | |
Saturated Fat 66g | 330 % | |
Monounsaturated Fat 349.1g | ||
Polyunsanturated Fat 182.3g | ||
Cholesterol 95.6mg | 29 % | |
Sodium 334.2mg | 12 % | |
Potassium 3623.7mg | 95 % | |
Total Carbohydrate 164g | 48 % | |
Dietary Fiber 81.5g | 326 % | |
Sugars, other 82.5g | ||
Protein 82.4g | 118 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6218
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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