Chocolate Caramel Cheesecake

This recipe, from my recipe box, is my favorite for a chocolate caramel cheesecake. It requires melting caramels for the filling; however, you can save time by using caramel ice cream topping. In my opinion, using real caramels is MUCH better tasting though!

Crust
2 cups crushed vanilla wafers
6 T butter, melted

Caramel Filling
48 caramels (1 14 oz bag)
1 5 oz can evaporated milk
1 cup chopped pecans (or your favorite nuts), toasted

Cheesecake Filling
1 cup semi sweet chocolate chips, melted & cooled
2 8 oz packages cream cheese, softened
1 teaspoon vanilla
1/2 cup sugar
2 eggs

Crust:

Mix all ingredients and press onto bottom and 1-inch up sides of a 9- inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.

Preheat oven to 350°.

Caramel Filling: Melt caramels with milk in small saucepan or in microwave. Stir until smooth, stir in pecans. Pour over prepared crust. Refrigerate.

Cheesecake Filling: Beat cream cheese at high speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well to incorporate. Stir in melted, cooled chocolate and vanilla. Beat until well blended. Pour over caramel layer.

Bake for 40 to 50 minutes or until center is almost set. Cool on a rack. Run a knife around the edges to loosen. Refrigerate at least four hours or overnight.





Variations: Garnish with whipped cream and/or chocolate curls; drizzle with additional caramel and chocolate, if desired.

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