How To Make Chocolate Caramel Cheesecake?
I got this fabulous recipe from a bed and breakfast my husband and I stayed at. It is a hit every time I make it! Garnish with caramel or chocolate sauce if desired.
Prep Time: 45 mins
Cook Time: 40 mins
Additional Time: 5 mins
Total Time: 1 hrs 30 mins
Servings: 12
Yield: 1 to 9 – inch springform
Cook Time: 40 mins
Additional Time: 5 mins
Total Time: 1 hrs 30 mins
Servings: 12
Yield: 1 to 9 – inch springform
Ingredients
- ½ cup butter, melted
- ⅓ cup white sugar
- ¾ cup chopped pecans
- ¾ cup white sugar
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs
- 3 tablespoons milk
- 3 (8-ounce) packages of cream cheese, softened
- 3 eggs
- 30 individually wrapped caramels, unwrapped
Directions
Step 1: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix well and press into the bottom and sides of a 9-inch springform pan. Pour melted caramel-pecan mixture over top and chill for 30 minutes.
Step 2: For the caramel filling: In a small saucepan, combine caramel and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
Step 3: Heat chocolate in a double boiler, occasionally stirring, until melted and smooth. Remove from heat and cool to lukewarm. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Beat in eggs, one at a time. fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks are visible. Pour into the crust.
Step 4: Bake in preheated oven for 50 minutes, or until the center is almost set. Place a bowl of water on the rack under the cheesecake while it bakes to keep it from cracking.
