Chocolate And Caramel Cheesecake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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A sweet, decadent chocolate cheesecake topped with homemade caramel and pecans. Yummy! Ingredients:
crust ingredients |
1 1/2 cup honey graham cracker crumbs or oreo chocolate graham crumbs (gold or brown crust - depending on your preference) |
1/4 cup melted butter |
caramel sauce ingredients |
1 cup caramel sauce (how to follows) or 8 ozs jar store bought caramel sauce |
1 cup white sugar |
2 tsp water |
1 tsp corn syrup |
1 pinch salt |
3 tbsps butter |
1 cup 35% liquid cream |
cake ingredients |
1 cup pecans, finely chopped |
3 pkgs (250 g each) philadelphia cream cheese, softened |
3/4 cup white sugar |
3 eggs |
1 cup semi-sweet chocolate, melted. |
Directions:
1. Caramel Sauce: Making caramel sauce was a little bit tricky for me. I burnt it on my first attempt. You may want to check out the video on YOU TUBE How to make caramel sauce . It is well worth watching it. Ingredients will vary slightly depending on which video you watch or simply use a caramel sauce in a jar.
2. Chocolate and Caramel cake
3. Set oven to 350 degrees F. Mix the graham crumbs and the butter. Press firmly into buttered 9 round cake pan. Cook for 10 minutes. Remove from the oven.
4. Make the caramel sauce and pour the sauce on top of the crust and then cover with 1/2 cup of the pecans.
5. In a large bowl, mix the cream cheese and sugar with an electric hand mixer until the mixture is well blended. Add eggs, one at a time, mixing well each time. Add the melted chocolate and pour onto the caramel, pecans covered crust.
6. Bake in a 350 F degrees oven, between 45 - 50 minutes until the middle of the cake is set. Let cool completely and refrigerate for at least 3 hours or overnight before serving. At serving time, pour 1/2 cup of the caramel sauce on top of the cake and sprinkle with 1/2 cup of pecans. You may add a dollop of whipped cream on top. Serve.
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