Recipes – Cheesecake Recipes – Chocolate Caramel Topped Cheesecake Recipe

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Serving Size : 12 Preparation Time :0:00
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Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 cups shortbread cookie crumbs
1/4 cup butter — melted
Filling:
3 8 ounce packages cream cheese — softened
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup milk
2 tablespoons all-purpose flour
2 eggs
1 egg yolk
Topping:
1/2 cup semisweet chocolate chips
1 1/2 teaspoons shortening
1/2 cup coarsely chopped pecans — toasted
2 tablespoons caramel ice cream topping

In a bowl, combine the cookie crumbs and butter. Press onto the bottom of a greased 9″ 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 325 degrees for 45 to 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.