Chocolate-Caramel Cheesecake Recipe
Ingredients
1-1/3 cups shortbread cookie crumbs
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup milk
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 egg yolk, lightly beaten
TOPPING: (these are approximate as you can put as much/little as you like)
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening
1/2 cup coarsely chopped walnuts
Caramel ice cream topping
Directions
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 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.
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.
**Note: I usually do this recipe and do it x1.5 (for example, I use 4 ½ packages of cream cheese, etc.) This makes a thicker cheesecake which I prefer, you just have to adjust the cooking time a bit. I also try to get creative with the toppings by putting finely chopped walnuts around the cheesecake edge and keep in place by first putting the caramel on with a smoothing knife and then coating it with the nuts. Actually you can change the toppings to almost anything you like
Ps
this cheesecake always takes best the second or third day, so make ahead if you can.
Debbie
Tea', Katie and Paige