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Chocolate Caramel Cheesecake
GRAHAM CRUST
2 cups graham crackers
1/3 cup sugar
1/2 cup butter, melted
CARAMEL FILLING
30 caramels
3 Tablespoons milk
3/4 cup chopped pecans
CHEESECAKE FILLING
1 cup chocolate chips, melted and cooled
3 packages cream cheese, softened
1 teaspoon vanilla
3/4 cup sugar
3 eggs
GRAHAM CRUST
Mix all ingredients and press onto bottom and 1-inch up sides of a 9- or 10-inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
CARAMEL FILLING
Melt caramels with milk in small saucepan or in microwave. Stir until smooth, stir in pecans.
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. Bake at 350 for 40-50 minutes or until center is almost set. Cool. Refrigerate at least 3 hours. Garnish with whipped cream; drizzle with caramel and chocolate, if desired.
Makes 12 to 14 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
