Crust:
2 Cups Vanilla Wafer Crumbs
6 Tbsp Butter, melted
Filling:
1 14oz bag Caramels
1/4 Cup Whipping Cream
1/2 Cup Red Wine
1 Cup Chopped Pecans, toasted
2 8oz pkgs. Cream Cheese, room temperature
1/2 Cup Sugar
1 Tsp Vanilla
2 Eggs
1/2 Cup Semi-Sweet Chocolate Chips, melted
DIRECTIONS
Combine crumbs and melted butter in a bowl, then press into bottom and sides of a 9 inch spring form pan. Bake at 350F for 10 minutes.
In a medium sauce pan, heat caramels and whipping over low heat until smooth and well blended, and gradually add wine. Stir slowly, but constantly, until caramel thickens slightly. Pour over the crust. Top caramel with toasted pecans.
Combine in a large bowl, cream cheese, sugar and vanilla with a mixer on medium speed until well blended. Add eggs on at a time, mixing well after each addition.
Blend in melted chocolate, into cream cheese mixture. Pour cream cheese mixture over pecans and caramel.
Bake at 350F for 40 minutes. Remove from oven, and loosen sides of cake from pan; cool cake before removing rim of pan. Chill. Garnish with whipping cream and more toasted pecans if desired.
Originally published in The Wine Cellar November 2016.
