Chocolate Caramel Cheesecake
Brown amethyst is certainly a hair color that you won't see around every color.
Recipe Summary 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.Ingredients | Caramel Chocolate Brown Hair Color With Highlights2 cups graham cracker crumbs⅓ cup white sugar½ cup butter, melted30 individually wrapped caramels, unwrapped3 tablespoons milk¾ cup chopped pecans1 cup semisweet chocolate chips3 (8 ounce) packages cream cheese, softened¾ cup white sugar1 teaspoon vanilla extract3 eggsDirectionsIn 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.Info | Caramel Chocolate Brown Hair Color With Highlightsprep: 45 mins cook: 40 mins additional: 5 mins total: 1 hr 30 mins Servings: 12 Yield: 1 - 9 inch springform
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