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  • 14servings
  • 120minutes
  • 490calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B12, H
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 3/4 cups chocolate graham cracker crumbs

  2. 1/3 cup butter or 1/3 cup margarine , melted

  3. 3 (8 ounce) packages cream cheese , softened

  4. 1 (14 ounce) can sweetened condensed milk

  5. 1/2 cup granulated sugar

  6. 3 large eggs

  7. 3 tablespoons lime juice

  8. 1 tablespoon vanilla extract

  9. 1 1/2 cups Nestle Toll House semi-sweet chocolate morsels

  10. 2 tablespoons chocolate syrup

  11. 2 tablespoons caramel sundae syrup or 2 tablespoons ice cream topping

  12. 1/2 cup coarsely chopped pecans

  13. 1/4 cup nestle toll house miniature semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 300 degrees F.

  2. Grease 9-inch springform pan.

  3. COMBINE crumbs and butter in medium bowl.

  4. Press onto bottom and 1 inch up side of prepared pan.

  5. BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth.

  6. Add sugar, eggs, lime juice and vanilla extract; beat until combined.

  7. Microwave morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir.

  8. Morsels may retain some of their shape.

  9. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

  10. Stir 2 cups of cheesecake batter into melted morsels; mix well.

  11. Alternately spoon batters into crust, beginning and ending with yellow batter.

  12. BAKE for 1 hour 10 to 15 minutes or until edge is set and center moves slightly.

  13. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake.

  14. Cool completely.

  15. Drizzle Nesquik™ and caramel syrup over cheesecake.

  16. Sprinkle with pecans and mini morsels.

  17. Refrigerate for several hours or overnight.

  18. Remove side of pan.

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