Chocolate Caramel Cheesecake Pie No Bake Food

CHOCOLATE CARAMEL CHEESECAKE PIE {NO BAKE}

Steps:

• Add 4 tablespoons of the melted Challenge butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If it seems to be dry at all, add the remaining 2 tablespoons of melted butter and mix again.
• Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.
• In a microwave-safe bowl, add the chocolate chips. Heat for 20-second intervals until the chips have melted. Set aside.
• In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
• Beat in the Challenge butter, sugar, and vanilla until combined.
• Fold in the melted chocolate chips and whipped topping.
• Pour half the filling on top of the graham cracker crust.
• Top the filling with half the of the marshmallow fluff (I used a piping bag for this), 2 tablespoons of hot fudge topping, and 2 tablespoons of caramel. I made a circular pattern with the toppings. You may need to warm the toppings slightly to get them to pour easily.
• Pour the second half of the chocolate cream cheese filling on top of the marshmallow, fudge, and caramel.
• Top with the remaining marshmallow fluff, fudge, and caramel.
• Refrigerate for 2-3 hours before serving.
• Serve with whipped topping.

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
• To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

CHOCOLATE CARAMEL PIE (NO BAKE)

Steps:

• Caramel layer:.
• Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
• Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
• Pour over prepared crust and refrigerate one hour.
• Truffle layer:.
• Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
• Pour over caramel layer and refrigerate one hour.
• Mousse layer:.
• In a double broiler melt chocolate chips, stirring constantly. Cool slightly.
• Beat heavy cream in a bowl until stiff peaks form. Beat in cooled chocolate.
• Beat ice cold evaporated milk until trails form.
• Beat into chocolate mixture just until blended DO NOT OVERBEAT!
• Spread over truffle layer and refrigerate for one hour.
• NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.

NO-BAKE CHOCOLATE CHEESECAKE PIE

Steps:

• Beat cream cheese, brown sugar, granulated sugar, milk and vanilla extract in small mixer bowl on high speed for 2 minutes. Add melted chocolate; beat on medium speed for 2 minutes.
• Spoon into crust; refrigerate for 1 1/2 hours or until firm. Top with whipped cream.