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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1/2 cups semi-sweet chocolate chips
1/3 cup butter
1 1/2 cups oatmeal
1/2 cup flour
1/4 cup brown sugar
Filling
2 (8 oz) pkg cream cheese, softened
2/3 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semi-sweet chocolate chip
1 cup caramel topping, divided
1 tbsp flour
Preheat oven to 350. Grease bottom and sides of a 9 inch springform pan. For crust, melt chips and butter in a large saucepan over low heat; cool slightly. Stir in remaining ingredients and press firmly onto bottom and up 1 inch on side of pan. Bake 10 minutes and cool completely.
Filling: Beat cream cheese, sugar and vanilla until creamy. Add eggs, one at a time, mixing well after each addition. Blend in chocolate chips and pour over crust. Combine 1/3 cup caramel and 1 tbsp flour; mix well. Spoon caramel mixture over filling; swirl with knife. Bake 40-50 minutes or until center is set; cool. Chill 6 hours or overnight. Remove rim. To serve, drizzle with remaining caramel topping. Store covered in refrigerator.
NOTE: Instead of caramel topping, substitute 1 (14 oz) pkg caramels, wrappers removed and 1 (5 oz) an evaporated milk melted over low heat stirring until smooth.
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CHOCOLATE CARAMEL CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1/2 cups semi-sweet chocolate chips
1/3 cup butter
1 1/2 cups oatmeal
1/2 cup flour
1/4 cup brown sugar
Filling
2 (8 oz) pkg cream cheese, softened
2/3 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semi-sweet chocolate chip
1 cup caramel topping, divided
1 tbsp flour
Preheat oven to 350. Grease bottom and sides of a 9 inch springform pan. For crust, melt chips and butter in a large saucepan over low heat; cool slightly. Stir in remaining ingredients and press firmly onto bottom and up 1 inch on side of pan. Bake 10 minutes and cool completely.
Filling: Beat cream cheese, sugar and vanilla until creamy. Add eggs, one at a time, mixing well after each addition. Blend in chocolate chips and pour over crust. Combine 1/3 cup caramel and 1 tbsp flour; mix well. Spoon caramel mixture over filling; swirl with knife. Bake 40-50 minutes or until center is set; cool. Chill 6 hours or overnight. Remove rim. To serve, drizzle with remaining caramel topping. Store covered in refrigerator.
NOTE: Instead of caramel topping, substitute 1 (14 oz) pkg caramels, wrappers removed and 1 (5 oz) an evaporated milk melted over low heat stirring until smooth.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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