CHOCOLATE CARAMEL CHEESECAKE
I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.
Provided by -OLIVE-
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
- 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).
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. 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. Pour into crust.
- Bake in the preheated oven for 50 minutes, or until center is almost set. 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.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g
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
DEEP DARK CHOCOLATE CHEESECAKE
From Bon Appetit, October, 1996. A creamy, rich, and gorgeous dessert. What more could you want? Don't let the specific chocolate that Bon Appetit suggests scare you away from making the recipe. I use a 70% Cocoa Belgian chocolate that I get from Tuesday Morning (a discount store).
Provided by Juenessa
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For crust:.
- Preheat oven to 350°F
- Butter 9-inch-diameter springform pan with 3-inch-high sides.
- Blend cookies in processor until finely ground; blend in sugar.
- Add melted butter and process until well blended.
- Press crumbs evenly onto bottom (not sides) of prepared pan.
- Bake just until set, about 5 minutes.
- Cool while preparing filling.
- Maintain oven temperature.
- For filling:.
- Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
- Remove bowl from over water; cool chocolate until lukewarm but still pourable.
- Blend cream cheese, sugar, and cocoa powder in processor until smooth.
- Blend in eggs 1 at a time.
- Mix in lukewarm chocolate.
- Pour filling over crust; smooth top.
- Bake until center is just set and just appears dry, about 1 hour.
- Cool 5 minutes.
- Run knife around sides of cake to loosen. Chill overnight.
- For topping:.
- Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
- Cool slightly.
- Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
- Chill until topping is set, about 1 hour.
- Do ahead: Can be made 3 days ahead.
- Cover with foil and keep refrigerated.
- Release pan sides.
- Transfer cheesecake to platter.
- Top with chocolate curls.
- Let stand 2 hours at room temperature before serving.
- ***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.
Nutrition Facts : Calories 521, Fat 38.8, SaturatedFat 21.6, Cholesterol 176.1, Sodium 389.6, Carbohydrate 38.4, Fiber 1, Sugar 31.1, Protein 8.1
DECADENT PEANUT BUTTER PIE
The famously irresistible duo -- peanut butter and chocolate -- come together in this rich and creamy pie.
Provided by Jif
Categories Trusted Brands: Recipes and Tips SMUCKER'S®
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
- Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
- Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Nutrition Facts : Calories 962.6 calories, Carbohydrate 86.9 g, Cholesterol 41.3 mg, Fat 62.5 g, Fiber 5 g, Protein 19 g, SaturatedFat 27.5 g, Sodium 625 mg, Sugar 56.5 g
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.
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- Preheat oven to 300°F. In a medium bowl combine crackers, melted butter, and the 2 tablespoons sugar. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Set pan in a shallow baking pan; set aside. In a large mixing bowl beat 1 package of the cream cheese with an electric mixer until smooth. Beat in peanut butter and the 1/4 cup sugar until combined. Gently stir in the one lightly beaten egg; set aside.
- In a small saucepan cook and stir chocolate pieces over low heat until melted. Remove from heat. Cut the remaining cream cheese into cubes; stir into melted chocolate until smooth. Stir in milk and vanilla. Gently stir in the two lightly beaten eggs. Spread half of the chocolate mixture over crust. Spoon peanut butter mixture over chocolate layer; gently spread to cover. Evenly spread remaining chocolate mixture over peanut butter layer.
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- Break the cookies a bit into the processor bowl, and then pulse around 15 times. Add the melted butter, pulse a few (2-3) times more until small clumps start to form.
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