Megan is up this weekend and so this is the fabulous recipe we made yesterday in preparation for feeding the sister missionaries this evening. I know I got this recipe from February's Munch & Mingle, but I don't know who contributed it. So for those ladies that were there, whose recipe is this? I want to give her credit because it was a winner!
Funny side note. Megan and I went to see The Other Boleyn Girl last night and we were in the car on the way to the theater, barely around the corner from our house and my phone rings. It's Tony, and this is the exact conversation.
Me: Tony, what's up? Do you need me to come home?
Tony: No...I just wanted to call and tell you that I love you...and to have fun tonight...HUGE PAUSE...and while I've got you on the phone, is that dessert in the fridge for us?
Megan and I laughed all the way to the movie. At least he was sweet enough to ask first before eating it. We know another family member further up the family tree who would have eaten half the cheesecake before we got home from the movies!
Chocolate Caramel Pecan Cheesecake
1 (14 oz.) bag of caramels
1 (5 oz.) can evaporated milk
graham cracker crust
1 cup chopped pecans, toasted
2 (8 oz.) pkgs. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
3/4 c. semi-sweet chocolate chips, melted
pecan halves to garnish, if desired
Melt caramels in evaporated milk, stirring often. Pour over graham cracker crust; sprinkle with toasted pecans and set aside.
Beat cream cheese until light and fluffy, add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and chocolate, beating until blended. Spoon over pecan layer. Bake at 350 degrees for 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool at room temperature and then cover and chill for at least 8 hours. When ready to serve, arrange pecan halves around edge of cheesecake, if desired.
Yeah, and it's snowing outside. Again.