chocolate-caramel topped cheesecake
From my Mamaw's recipe collection.
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yield
12 -14
prep time
30 Min
cook time
45 Min
method
Bake
Ingredients For chocolate-caramel topped cheesecake
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1 1/3 cshortbread cookie crumbs
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1/4 cbutter, melted
- FOR THE FILLING
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3 pkg(8 ounces each) cream cheese, softened
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3/4 csugar
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1/4 cpacked brown sugar
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1 Tbspvanilla extract
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1/4 cmilk
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2 Tbspall-purpose flour
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2eggs, lightly beaten
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1egg yolk, lightly beaten
- FOR THE TOPPING
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1/2 csemisweet chocolate chips
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1 1/2 tspshortening
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1/2 ccoarsely chopped pecans, toasted
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2 Tbspcaramel ice cream topping
How To Make chocolate-caramel topped cheesecake
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1In 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.
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2Bake 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.
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3Remove 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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