DECADENT CARAMEL CHOCOLATE CHEESECAKE
This cheesecake is true decadence. Not for the timid or those who don't love dark chocolate and caramel. Do not look at the calorie count at the side of the page. This is a special occasion cake that will make chocolate lovers say OMG.
Provided by _Pixie_
Categories Cheesecake
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F.
- Mix the melted butter and oreo crumbs and press into the bottom of a 9 inch springform pan.
- Mix the cream cheese with about 1 and 1/3 tins of condensed milk until smooth.
- Microwave the chocolate chips and bittersweet chocolate for a minute or so until melted, stir to complete melting (make sure there are no unmelted lumps).
- Mix the melted chocolate into the cream cheese mixture until evenly blended.
- Add the eggs one at a time and mix (on low speed with electric mixer) to incorporate, try to avoid adding too much air to the mixture.
- Pour mixture over the oreo crumbs in the pan and smooth the top.
- Bake for 55 minutes, then remove from oven and run a knife around the side of the pan (this will help prevent the top from cracking).
- Wait until the pan is cool to the touch then place on a serving plate and remove the outside of the springform pan.
- Mix the milk and remaining 2/3 tin of the condensed milk in a large microwave safe bowl.
- Add the caramels and microwave (stirring every minute) for several minutes until all the caramels are melted.
- Stir caramel mixture until smooth and creamy then spread evenly over the top of the cheesecake.
- When cheesecake is cool it should be refrigerated at least 4 hours before using, note the topping is better if the cheesecake is removed from the refrigerator 15 minutes or so before serving.
- Alternative serving method: Refrigerate the cheesecake at least 4 hours without the topping; make the caramel topping just before serving; to serve, put some warm caramel topping on the plate, add a slice of cheesecake and drizzle caramel over the top.
CARAMEL FUDGE CHEESECAKE
It's hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel. I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family. -Brenda Ruse, Truro, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on). , Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cool. Remove sides of pan.
Nutrition Facts : Calories 635 calories, Fat 38g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 369mg sodium, Carbohydrate 69g carbohydrate (51g sugars, Fiber 3g fiber), Protein 10g protein.
DECADENT PEANUT BUTTER DARK CHOCOLATE CARAMEL RIPPLE CHEESECAKE
Temptation overload! Three of my favorite sweets combined in my favorite dessert ... I'm so in trouble.
Provided by Pinay0618
Categories Cheesecake
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Crush the wafer cookies in a food processor or a large ziplock bag. Set aside.
- Repeat process with the mini Butterfinger bars, crushing them as finely as you'd like.
- Preheat the oven to 350ºF. Place a rack in the middle of the oven. Grease 10" springform pan with butter. Double layer foil wrap the bottom of the pan.
- Mix the crushed wafer cookies with the melted butter and press into the bottom and up the sides of your springform pan. Set aside.
- Blend the cream cheese until it's creamy.
- Gradually add the sugar.
- Add eggs, one at a time, and only blend until each egg is incorporated.
- Add the sour cream, whipping cream and vanilla.
- Remove 1 1/2 cup of the cream cheese mixture and set aside in a bowl. Add the peanut butter to the original mixture and blend until incorporated. Add the crushed Butterfinger bites.
- Blend the melted chocolate into the reserved 1 1/2 cup batter and then spread evenly over the cookie crust.
- Pour the peanut butter batter over the chocolate layer and spread evenly.
- Dollop the butterscotch-caramel sauce over the top and then using a toothpick or the tip of a thin knife, swirl the sauce into the batter.
- Place the springform pan into roasting pan then fill the roasting pan with 1 1/2 - 2 inches of hot water.
- Carefully place roasting pan onto middle rack and bake for 1 hour, 5 minutes or until the cake is set and a toothpick inserted into the middle comes out clean. Be careful to not over bake.
- Cool the cake at room temperature for about an hour, then using a very thin knife, run along the edges of cake to loosen it from the springform pan. Remove the ring of the springform and place cake on dish or serving platter and chill over night.
Nutrition Facts : Calories 1162.3, Fat 80.5, SaturatedFat 42.5, Cholesterol 230.4, Sodium 781.4, Carbohydrate 98.1, Fiber 4.9, Sugar 59.8, Protein 22.4
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