RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1550
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| Recipe Name: |
Chocolate Caramel Cheesecake |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
6.00
Hours |
Original Num Servings: |
12 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.18
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9-inch Springform pan |
| Suggested Sides: |
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| Comments: |
Garnish with whipped cream; drizzle with caramel and chocolate, if desired.
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Ingredients:
3 Tablespoons milk, whole
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Directions:
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.
To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans.
Pour melted caramel/pecan mixture onto crust and chill for 30 minutes.
Preheat oven to 325 degrees.
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 40 to 50 minutes, or until center is almost set (an instant-read thermometer inserted into the center of the cheesecake should read 150 degrees).
Transfer the cake to a wire rack, and run a paring knife around the edge of the cake. Let cool until barely warm, 2 1/2 to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap, and refrigerate until cold, at least 3 hours. |
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Praline Pecans
(Add to shopping list) :
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Directions:
In a small saucepan, mix the brown and white sugar and water. Bring to a boil, stirring constantly. Put the lid on and let cook 1 minute to let the sugar crystals wash down.
Uncover, cook to the soft ball stage, 234 degrees, stirring constantly. Add the pecans halves and stir until they are all coated evenly.
Remove the pecans from the syrup and place on an ungreased sheet pan to set. As soon as the coating sets, move the pecans, or they will stick the sheet pan. |
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| Nutrition per Serving: |
| Calories: |
672 |
Total Carbs: |
64.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
124.3 |
Fat: |
43.2 |
Protein: |
9.71 |
| Fiber: |
2.34 |
Sodium: |
389.64 |
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