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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
2 cups chocolate graham cracker crumbs or chocolate cookie crumbs
6 tbsp butter, melted
Filling:
21/2 (8 oz) pkg cream cheese
1 cup sugar
2 tbsp flour
1/4 tsp salt
3 large eggs
1 tsp vanilla
2 tbsp milk
Toppings:
1 cup chopped pecans or walnuts
For the chocolate topping, combine four ounces of sweet German chocolate with two tablespoons whipping cream and one tablespoon butter. Melt in a small saucepan and stir until smooth.
For the caramel topping, melt 12 caramels with 1/3 cup cream in a small saucepan, stirring until smooth. or use ice cream topping.
Preheat the oven to 450. In a 9 inch springform pan, mix the cracker crumbs and melted butter. Press crumb mixture into a crust across bottom and about 1 inch up the sides. Bake the crust for eight minutes.
In a large bowl, cream the cream cheese with the sugar. Add the flour and salt. Add the eggs, vanilla, and milk all at once. Mix until just combined, scraping down the sides of the bowl. Pour filling mix into crust. Bake for ten minutes at 450. Lower temperature to 200 and bake an additional 35 to 40 minutes or until the cheesecake filling is set. After cheesecake has cooled for ten minutes, with a sharp knife, loosen edges of cheesecake from pan so that the cake will pull away from the pan as it cools. Remove the rim of the pan after it has cooled for about forty-five minutes. Drizzle the cheesecake with caramel and then with chocolate. Sprinkle nuts on the cake. Refrigerate until completely cool before serving.
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GERMAN CHOCOLATE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
2 cups chocolate graham cracker crumbs or chocolate cookie crumbs
6 tbsp butter, melted
Filling:
21/2 (8 oz) pkg cream cheese
1 cup sugar
2 tbsp flour
1/4 tsp salt
3 large eggs
1 tsp vanilla
2 tbsp milk
Toppings:
1 cup chopped pecans or walnuts
For the chocolate topping, combine four ounces of sweet German chocolate with two tablespoons whipping cream and one tablespoon butter. Melt in a small saucepan and stir until smooth.
For the caramel topping, melt 12 caramels with 1/3 cup cream in a small saucepan, stirring until smooth. or use ice cream topping.
Preheat the oven to 450. In a 9 inch springform pan, mix the cracker crumbs and melted butter. Press crumb mixture into a crust across bottom and about 1 inch up the sides. Bake the crust for eight minutes.
In a large bowl, cream the cream cheese with the sugar. Add the flour and salt. Add the eggs, vanilla, and milk all at once. Mix until just combined, scraping down the sides of the bowl. Pour filling mix into crust. Bake for ten minutes at 450. Lower temperature to 200 and bake an additional 35 to 40 minutes or until the cheesecake filling is set. After cheesecake has cooled for ten minutes, with a sharp knife, loosen edges of cheesecake from pan so that the cake will pull away from the pan as it cools. Remove the rim of the pan after it has cooled for about forty-five minutes. Drizzle the cheesecake with caramel and then with chocolate. Sprinkle nuts on the cake. Refrigerate until completely cool before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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