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Chocolate-Caramel Topped Cheesecake Recipe

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This recipe for Chocolate-Caramel Topped Cheesecake is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1⅓ cups shorbread cookie crumbs
1/4 cup butter, melted
Filling:
3 packages [8 oz each] cream cheese, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 T vanilla
1/4 cup milk
2 T all-purpose flour
2 eggs
1 egg yolk
Topping:
1/2 cup semisweet chocolate chips
1½ tsp shortening
1/2 cup coarsely chopped pecans. toasted
2 T caramel ice cream topping
Directions:
Directions:
In a bowl, combine the cookie crumbs and butter.
Press onto the bottom of a greased 9 inch springform pan; set aside.
In a large mixing bowl, beat cream cheese, sugars and vanilla until smooth.
Beat in milk and flour.
Add eggs and egg yolk, beating on low speed just until combined.
Pour into crust. Place on a baking sheet.
Bake at 325º for 45-50 minutes or until center is almost set.
Cool on wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Cover and refrigerate for at least 6 hours or overnight.
Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth.
Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping.
Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
12-14 servings

 

 

 

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