Chocolate Caramel Cheesecake
Ingredients:
– 1 cups graham cracker crumbs
– cup finely chopped pecans
– cup sugar
– cup butter, melted
– 14 ounces individually wrapped caramels
– 5 ounces evaporated milk
– cup semisweet chocolate chips
– 3 8-ounce packages cream cheese, softened
– cup sugar
– 1 teaspoons vanilla extract
– 3 large eggs
– 2 tablespoons all-purpose flour
– 1 tablespoon bourbon optional, contains alcohol
Directions:
1. Prepare the Crust:
Preheat the oven to 350F 175C. In a bowl, combine graham cracker crumbs, chopped pecans, and cup sugar. Stir in the melted butter until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
2. Make the Caramel Layer:
In a medium saucepan over low heat, melt the caramels along with the evaporated milk, stirring constantly until smooth. Pour this mixture over the prepared crust and sprinkle the chocolate chips evenly on top. Set aside to cool slightly.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese, cup sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the flour and bourbon if using.
4. Assemble the Cheesecake:
Carefully pour the cream cheese mixture over the caramel and chocolate chip layer in the pan, spreading it evenly.
5. Bake:
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is just set. The cheesecake may still have a slight jiggle in the center. Remove from the oven and allow to cool completely in the pan.
6. Chill and Serve:
Once the cheesecake has cooled, refrigerate for at least 4 hours or overnight to allow it to set. Before serving, carefully remove the cheesecake from the springform pan. Slice and enjoy the rich, creamy layers of caramel, chocolate, and cheesecake!
Nutritional Information:
– Prep Time: 30 minutes Cooking Time: 60 minutes Total Time: 5 hours including chilling
– Kcal: 450 kcal per serving Servings: 12 servings
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