For the love of Chocolate

     It's been a while. Pretty hectic here in the Kitchen but finally some calm, okay calm-ish, uh less manic?? Anyway, in honour of the approaching love fest on Tuesday, a recipe sure to satisfy all your sweet cravings, Chocolate Pecan Caramel Cheesecake. I know, I can hear you salivating. All that deliciousness wrapped up in one little, fairly easy recipe.

     This is the easiest cheesecake recipe I have, thanks aunt Barb. Rorybore's mom, aunt Rita won a baking award with this little gem. On to the recipe.

Chocolate Pecan Caramel Cheesecake

Ingredients

2 cups vanilla wafer crumbs

6 tablespoons butter, melted

14 oz of caramel

5 oz evaporated milk

1 cup pecan pieces, toasted

16 oz cream cheese, softened

1/2 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup semi sweet chocolate pieces, melted

Directions

Pre heat oven to 350 degrees

Prepare 9 inch spring form pan, cooking spray, floured or parchment paper.

Combine wafer crumbs and melted butter, mixing well.

Press mixture into the bottom and a little up the sides of the spring form pan.

Bake for 10 minutes in pre heated oven.

Remove and set aside.

Combine caramel and evaporated milk in double boiler and heat, stirring occasionally until caramel is melted.

Pour over crust.

Top with pecans.

Combine cream cheese, vanilla and sugar and beat until light and fluffy.

Add eggs one at a time, mixing well in between until they are well incorporated.

Melt chocolate in double boiler or microwave.

Add slowly to cream cheese mixture and mix until well combined.

Pour over pecan layer.

Bake in pre heated oven for 45 minutes.

Crack oven door and let cool 1/2 hour to help prevent cracking. (not a big deal)

Run a sharp knife around the edge of the pan to loosen the cake before removing side.

Serve garnished with whipped cream, more toasted pecans and Maraschino cherries if desired.

Tips and Hints

Here in Canada, it is care-a-mel, not car-mil and pee-can not pi-con. Just sayin'

Melt the caramel while the crust is baking and melt the chocolate while the cream cheese mixture is mixing. Just makes everything faster.

Plain graham wafer crumbs work instead of the vanilla wafer crumbs.

Do toast the pecans, brings out the flavour.

Cheesecake benefits from moist heat. Bake with a pan of water in the bottom of the oven.

Use the best chocolate you can afford or bear to part with.

Needs no garnish but what isn't better with a little whipped cream, and it is V-Day, right. It won't go to waste.

If you have the recipe, you could make this with a short crust instead of a crumb crust. One day I'll get around to posting mine.

Cake is done when edges are firm but the centre still jiggles a little.

Peanuts, pistachios or almonds would be awesome subs for the pecans.

     There it is, an award winning recipe sure to please. I have one cooling in my kitchen even as I type this. Pictures to follow if I can pull myself from my plate. Still time to get the ingredients and whip one up for your beloved for your Valentine's Day celebrations. Enjoy.