[ingredients]
[method]
The impressive pile of ingredients…
Make your crust by adding the butter and sugar to the graham cracker crumbs…
Pour them in your 11 inch spring-form pan…
I then use a little bowl to press them down and up the sides…
It will be perfect like this…
Make the cheesecake filling…
Beat the cream cheese until smooth…add the eggs…sugar…cake flour…heavy cream…
It will be most perfect like this!
Pour 2 cups of the batter into a smaller bowl..
Next melt the chocolate chips…
Stir them till they’re all melted like this…
Pour the melted chocolate into the bowl with the 2 cups of reserved batter…
It will be all chocolatey like this…
Begin spooning the batter into the crust beginning and ending with the regular cheesecake batter…
Smooth over the top like this…
Wrap the cheesecake pan in heavy duty foil and set in a larger baking pan…
Pour water in the baking dish just half way up the side of the spring-form pan…
Bake on 400 degrees for 10 minutes…
Then reduce heat to 300 degrees and bake for an hour…
Meanwhile melt the caramels with the evaporated milk…
Until it’s smooth and creamy like this…
Toast the pecans…
When the caramel has cooled a bit…spread it on the cheesecake and top with the toasted pecans and mini chocolate chips…
Refrigerate overnight and remove from the spring-form pan….
Enjoy!
Swoon!!!
