Chocolate Caramel Topped Cheesecake


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Member since 2006
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Serves 12 - 14 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1-1/3 cups shortbread cookie crumbs
1/4 cup butter or margarine, melted
Filling:
3 pkgs. (8 oz. each) 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 teaspoon shortening
1/2 cup coarsely chopped pecans, toasted
2 tablespoons caramel ice cream topping


Directions

In a bowl, combine the cookie crumbs and butter. Press onto the bottom of a greased 9-in. 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 325ºF 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 one 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 toasted pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.


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