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Ingredients Jump to Instructions ↓

  1. 00A- 8 oz Chocolate cookies -- or - vanilla wafers

  2. 1/4 c Butter -- melted

  3. 20 oz Cream cheese -- softened

  4. 1 c Sugar

  5. 1 1/2 tb Flour -- all purpose

  6. 1/4 ts Salt

  7. 1 t Vanilla extract

  8. 3 Eggs

  9. 2 tb Whipping cream --CARAMEL TOPPING--

  10. 1/2 pk Caramels -- 14-oz package

  11. 1/3 c Whipping cream --CHOCOLATE TOPPING--

  12. 4 oz German sweet chocolate

  13. 1 t Butter

  14. 2 tb Whipping cream

  15. 1 c Pecans -- toasted, chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450~. Place cookies in resealable plastic bag. Squeeze out excess air; seal bag tightly. Roll over cookies with rolling pin until finely crushed. Combine cookie crumbs and butter in medium bowl; press onto bottom of 9-inch springform pan. Beat cream cheese in large bowl until creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. Bake 10 minutes. Reduce oven temperature to 200~. Continue baking cheesecake 35-40 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Prepare Caramel Topping and Chocolate Topping. Drizzle over cheesecake. Refrigerate cheesecake. Sprinkle with pecans just before serving. Caramel Topping. Combine ingredients in small saucepan; stir over low heat until smooth. Chocolate Topping. Combine ingredients in small saucepan; stir over low heat until smooth. Decadent Cheesecakes from Cooking Class Magazine, March 1993.

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