Ingredients
CRUST
2 cup vanilla wafer crumbs
6 tbsp butter or margerine --
1 melted
FILLING
24 caramel candy -- kraft^m
1 cup pecans -- toasted, chopped
16 oz cream cheese -- softened
1/2 cup sugar
1 tsp vanilla
2 eggs
6 squares semisweet chocolate
1 melted
Directions
Heat oven to 350 deg. F.
Combine crumbs and margarine in 9-inch springform pan until well
mixed. Press onto bottom and 1 1/4 inches up sides of pan. Bake for
10 minutes.
Microwave caramels and evaporated milk in large microwavable bowl on
HIGH 1 1/2 minutes. Stir; microwave 1 minute longer. Stir until
caramels are completely melted and smooth.
Pour into crust. Top with pecans.
Beat cream cheese, sugar and vanilla until well blended. Add eggs,
beat well. Mix in chocolate; pour over pecans.
Bake for 40 minutes or until firm. Cool on wire rack. Cover;
refrigerate. Garnish as desired.
Makes 12 to 16 servings.
Recipe By : D Keith Higgs
Servings: 12 servings
Chocolate Carmel Pecan Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Chocolate; Chocolate Cake; Dessert; Nut
The History of Recipes
Recipes as a concept can be observed far back into distant history, in fact as far back into recorded history as the Egyptians, and possibly even further than that. In practice though, these, early cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to food historians are some stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a man called Apicius assembled a number of scripts describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of Roman times were skilled in the use of many aromatic flavours, including many that are still in use today like bay, rue and asafoetida. During the next few hundred years, the powerful families of Wesstern Europe competed with each other to lay on the most exotic banquets, and consequentially cooks and their recipe collections could command a high salary. Even so, it was during the 1800s that haute cuisine and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes to help cooks of their time. By the time we get to the twentieth century, recipe publications were in high demand, mostly due to better eduction, people having more spare time and having more money to spend. |
We hope you enjoy this Chocolate Carmel Pecan Cheesecake recipe.
