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Ingredients

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Directions

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  • For crust, lightly butter an 8- or 9-inch springform pan. In a small bowl combine crushed wafers and melted butter. Sprinkle half of the crumb mixture onto bottom of prepared pan; set aside.

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  • In a small saucepan combine 1-1/2 cups of the chocolate pieces and 1/2 cup of the whipping cream. Cook and stir over low heat until chocolate is melted. Cool for 30 minutes.

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  • Chill a medium bowl and beaters of an electric mixer. Beat remaining 1-1/2 cups whipping cream until soft peaks form (tips curl); fold into chocolate mixture.

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  • In a large bowl beat cream cheese, sugar, 1/4 cup of the caramel ice cream topping, and the vanilla. Stir in remaining chocolate and 1/2 cup of the pecans.

Instructions Checklist
Instructions Checklist
  • Drop half of the chocolate mixture by spoonfuls into the prepared pan; spread carefully. Spoon the cheese mixture over top. Sprinkle with remaining crumbs. Top with remaining chocolate mixture.

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  • Cover; freeze for 4 to 24 hours. Before serving, remove sides of pan. Let stand for 15 minutes. To serve, cut into wedges. Top with remaining 1/4 cup caramel topping and 1/4 cup pecans. Makes 12 servings.

Nutrition Facts

514 calories; 38 g total fat; 20 g saturated fat; 85 mg cholesterol; 227 mg sodium. 44 g carbohydrates; 3 g fiber; 6 g protein; 972 IU vitamin a; 50 mg calcium; 1 mg iron;

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