Sunday, May 16, 2010


For the crust:
2 cups chocolate cookie crumbs
6 tblsp butter, melted

For the filling:
2 ½ eight ounce packages of cream cheese
1 cup granulated sugar
2 tblsp all purpose flour
¼ tsp salt
3 large eggs
1 tsp. vanilla
2 tblsp milk

For the 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. Or use chocolate ice cream topping.
For the carmel topping, melt 12 carmels with 1/3 cup cream in a small saucepan, stirring until smooth. Or use carmel ice cream topping.

Preheat the oven to 450 degrees
In a nine-inch springform pan, mix the cumbs and the melted butter. Press the crumb mixture into a crust across the bottom and about one inch up the sides. Bake the curst 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 the filling mix into the crust.
Bake for ten minutes at 450 degrees. Lower the temperature to 200 degrees and bake for an additional 35-40 minutes or until the cheesecake filling is set.
After the cheesecake has cooled for ten minutes, with a thin spatula, loosen the edges of the cheesecake from the 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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