Ingredients
- 14 size
- 2 eggs
- 450 ml cream cheese
- 200 gr peanuts (chopped)
- 180 gr semisweet chocolate melted
- 140 ml evaporated milk
- 130 gr graham cracker crumbs
- 100 gr sugar
- 55 gr melted butter
- 4 gr vanilla
- 1 package caramels
Graham Cracker Crust Combine graham cracker crumbs and melted butter. Press crumb mixture evenly on bottom and 3 cm up sides of a 23 cm springform pan. Bake at 180ºC or 6 to 8 minutes. Cool Combine caramels and milk in heavy saucepan. Cook over low heat until melted, stirring often. Pour over graham cracker crust. Sprinkle pecans evenly over caramel layer and set aside.
Beat cream cheese at high speed with electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, beat until blended. Pour over pecan layer.
Bake at 180ºC or 30 mins. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature.
Cover and chill 8 hours.
