Real Recipes From Real Home Cooks ®

chocolate-caramel topped cheesecake

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 12 -14
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For chocolate-caramel topped cheesecake

  • 1 1/3 c
    shortbread cookie crumbs
  • 1/4 c
    butter, melted
  • FOR THE FILLING
  • 3 pkg
    (8 ounces each) cream cheese, softened
  • 3/4 c
    sugar
  • 1/4 c
    packed brown sugar
  • 1 Tbsp
    vanilla extract
  • 1/4 c
    milk
  • 2 Tbsp
    all-purpose flour
  • 2
    eggs, lightly beaten
  • 1
    egg yolk, lightly beaten
  • FOR THE TOPPING
  • 1/2 c
    semisweet chocolate chips
  • 1 1/2 tsp
    shortening
  • 1/2 c
    coarsely chopped pecans, toasted
  • 2 Tbsp
    caramel ice cream topping

How To Make chocolate-caramel topped cheesecake

  • 1
    In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet.
  • 2
    Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight.
  • 3
    Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.
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