CHOCOLATE-CARAMEL TOPPED CHEESECAKE

CHOCOLATE-CARAMEL TOPPED CHEESECAKE image

Categories Dessert

Yield 12-14 servings

Number Of Ingredients 16

1-1/3 c shortbread cookie crumbs
1/4 c butter or margarine, melted
Filling:
3 pkgs. (8 oz each) cream cheese, softened
3/4 c sugar
1/4 c packed brown sugar
1 T vanilla extract
1/4 c milk
2 T flour
2 eggs
1 egg yolk
Topping:
1/2 c semisweet chocolate chips
1-1/2 t shortening
1/2 c coarsely chopped pecans, toasted
2 T caramel ice cream topping

Steps:

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 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 for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully runa knife aroung 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.