Tuesday, November 30, 2010

Yummy Cheesecake squares made out of chocolate and caramel!

This recipe will make 24 squares in a 9" x 13" baking dish.

2 2/3 cup (about 66 cookies) vanilla wafers; finely crushed

1/2 cup chopped pecans

1/2 cup margarine or butter; melted
24 ounces of cream cheese; softened

2/3 cup sugar

4 squares (1 ounce each square) semi-sweet chocolate; melted

2 teaspoons vanilla

3 eggs
48 pecan halves

1/2 cup caramel AND/OR chocolate ice cream topping

In a small mixing bowl, combine the wafer crumbs, chopped pecans and margarine or butter together. Press into the bottom of a 9" x 13" baking dish. Bake at 350 degrees for 10 minutes. This will be your crust.

While your crust is baking, use a large mixing bowl and electric mixer to beat the cream cheese until it is fluffy. Add one egg at a time, mixing after each one, until all three eggs are mixed into the cream cheese batter. Do not over-beat! Pour over the HOT crust.

Bake in the 350 degree oven for 20-25 minutes or until they are ALMOST set. Cool on wire rack for 1 hour. Refrigerate for at least 2 more hours.

Cut into 24 squares. Top each square with 2 pecan halves. Lightly drizzle each square with the ice cream topping.

Refrigerate any unused squares.


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