Just Call Me Martha Stacey

Caramel Chocolate Cheesecake Deliciousness

Posted on: October 13, 2010

This is the final installment of my Thanksgiving recipes series…Caramel Chocolate Cheesecake.  As the other two recipes previously, this came from the Taste of Home Cookbook.  My cousin told her mother, “No offense, Mom, but Stacey made the best cheesecake I’ve ever tasted!”  How’s that for a vote of confidence?  She also suggested putting Skor bits in the crust next time, which I’m so going to do…how delicious would that be??

I doubled the recipe to make two cheesecakes, one 10″ and one 8″ (the recipe makes a 9″ inch cheesecake…but I didn’t have that size pan).  I mixed the filling to two separate batches and doubled, it makes 9 cups…I used 5 cups for the 10″ and 4 cups for the 8″.

1-1/2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp melted butter

3 packages softened cream cheese (remove from fridge 30 minutes before mixing)
1 cup sugar
2 tbsp all purpose flour
3 eggs
2 tbsp heavy whipping cream
1 tsp vanilla extract

Caramel Topping:
12 caramels
2 tbsp heavy whipping cream
Chocolate Topping:
1/2 cup semisweet chocolate chips
2 tsp butter
4 tsp heavy whipping cream

  1. In a small bowl, combine graham cracker crumbs, butter and sugar.  Press into ungreased 9″ springform pan.  Place on baking sheet and bake for 10 minutes at 400 degrees.  Place on wire rack to cool.  Reduce heat to 350 degrees.
  2. In large mixing bowl, beat cream cheese until smooth.  Combine sugar and flour; add to cream cheese and mix well.  Add eggs; beat on low speed until just combined.  Stir in cream and vanilla.  Pour into crust.
  3. Return pan to baking sheet and bake for 40-45 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 one hour longer.  Refrigerate overnight.
  4. In a small saucepan, melt caramels with cream over medium heat, stirring constantly.  In another saucepan, melt chocolate chips and butter with cream over low heat, stirring until smooth.  Drizzle caramel and chocolate over cheesecake.  Refrigerate overnight.
  5. Just before serving, remove sides of pan.  Garnish with whipped cream and pecans if desired.  Refrigerate leftovers.

Yield: 14 servings


1 Response to "Caramel Chocolate Cheesecake Deliciousness"

[…] -try two new recipes  I roasted my first turkey and made caramel chocolate cheesecake for […]

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