Caramel Chocolate Chunk Cheesecake |
|
 |
Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
|
From the I *heart* cheesecake cookbook. Ingredients:
3/4 cup quick-cooking rolled oats |
3/4 cup pecans, chopped |
3/4 cup light brown sugar |
1/2 teaspoon cinnamon |
5 tablespoons butter, melted |
24 ounces cream cheese |
1/3 cup dark brown sugar |
2 tablespoons cornstarch |
2 ounces dark corn syrup |
3 large eggs |
1 egg yolk |
2 teaspoons vanilla |
1 1/4 teaspoons butter flavoring |
1 cup milk chocolate pieces |
Directions:
1. Nutty Oatmeal Crust: Mix first five ingredients well. Press evenly into bottom on greased 9 inches cheesecake pan.
2. Bake 18-20 min or until lightly browned. Set aside.
3. Have all ingred at room temp and preheat oven to 350.
4. Caramel Filling: In large bowl, beat cream cheese, sugar, cornstarch and corn syrup with an electric mixer until smooth.
5. Add eggs and yolk one at a time, beating well after each addition.
6. Stir in vanilla and butter flavoring.
7. Pour filling onto crust. Bake at 350 for 15 minute
8. Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet.
9. Remove from oven and run knife around inside edge of pan. Turn oven off and return cake to over for additional 2 hours Chill overnight.
|
|