Chocolate Caramel Cheesecake

Name: Chocolate Caramel Cheesecake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter, melted; 30 individually wrapped caramels, unwrapped; 680 grams packages cream cheese, softened; 3 eggs; 473 milliliters graham cracker crumbs; 3 Tbsps milk; 177 milliliters chopped pecans; 237 milliliters semisweet chocolate chips; 1 teaspoon vanilla extract; 177 milliliters white sugar

Chocolate Caramel Cheesecake takes about 1 hour and 30 minutes from beginning to end. This dessert has 933 calories, 13g of protein, and 64g of fat per serving. This recipe serves 8. Head to the store and pick up semisweet chocolate chips, eggs, graham cracker crumbs, and a few other things to make it today.

Instructions

In a medium bowl, combine graham cracker crumbs, sugar and melted butter.

Ingredients you will need

Graham Cracker Crumbs

Butter

Sugar

Equipment you will use

Bowl

Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan.

Equipment you will use

Springform Pan

Pour on melted caramel/pecan mixture and chill for 30 minutes.

Ingredients you will need

Caramel

Pecans

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).

Ingredients you will need

Pecan Pieces

Caramel

Milk

Equipment you will use

Sauce Pan

Oven

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.

Ingredients you will need

Chocolate

Equipment you will use

Double Boiler

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.

Ingredients you will need

Cream Cheese

Chocolate

Vanilla

Sugar

Egg

Equipment you will use

Bowl

Pour into crust.

Ingredients you will need

Crust

Bake in the preheated oven for 50 minutes, or until center is almost set.

Equipment you will use

Oven

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.

Ingredients you will need

Water

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

butter, melted 30

individually wrapped caramels, unwrapped 680grams

packages cream cheese, softened 3

eggs 473milliliters

graham cracker crumbs 3Tbsps

milk 177milliliters

chopped pecans 237milliliters

semisweet chocolate chips 1teaspoon

vanilla extract 177milliliters

white sugar

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Cheesecake works really well with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Chateau Chantal Late Harvest Riesling. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 21 dollars per bottle.