- make this recipe
- user reviews (6)
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1/3
cup butter, melted
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1/4
cup sugar
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1 1/4
cups finely crushed graham crackers
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2/3
cup whipping cream
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1
cup semisweet chocolate pieces
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1
cup chopped pecans, toasted (optional)
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2
8 ounce package cream cheese, softened
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1/2
cup sugar
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2
eggs
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1/2
cup caramel-flavored ice cream topping
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Chopped pecans, toasted (optional)
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1
Chocolate Garnish (optional)
1. Preheat the oven to 350 degrees F. For crust, in a medium bowl combine melted butter and 1/4 cup sugar. Add crushed crackers; toss to mix well. Press mixture onto the bottom and about 1-1/2 inches up the side of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Cool on a wire rack.
2. In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat; add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Pour chocolate mixture evenly over the bottom of the crust. Sprinkle with 1 cup pecans, if desired.
3. For filling, in a medium mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, beating on low speed just until combined (do not overbeat). Pour over chocolate pecan layer in pan.
4. Bake for 30 to 35 minutes or until center appears nearly set when gently shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosenand remove from side of springform pan; cool completely on wire rack. Cover and chill in refrigerator for at least 4 hours.
5. Let cheesecake stand at room temperature for 20 minutes before serving. Garnish each serving with a drizzle of caramel ice cream topping, and, if desired, additional pecans and Chocolate Garnish. Makes 12 servings.
- Make Ahead Tip Prepare recipe as directed. Transfer to an airtight container; cover. Freeze up to 1 month. Before serving, thaw frozen cheese cake in the refrigerator for 24 hours. Garnish as directed.
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1
ounce semisweet baking chocolate, chopped
Line a baking sheet with foil; set aside. In a small saucepan heat semisweet baking chocolate over low heat until it melts. Drizzle chocolate over the prepared baking sheet in a crisscross pattern. Chill, uncovered, until firm. Carefully break chocolate mixture into 2-inch pieces.
- Servings Per Recipe 12,
- Calories 431,
- Protein (gm) 6,
- Carbohydrate (gm) 39,
- Fat, total (gm) 30,
- Cholesterol (mg) 109,
- Saturated fat (gm) 18,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 298,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This was fantastic! My friends all raved about it and said it was better than Cheesecake Factory! I'll definitely make it again!
7/1/2010 05:15:46 PM Report AbuseI don't see save spot.
5/23/2010 04:39:04 PM Report AbuseMade it for Thanksgiving and everyone liked it so much, that I've been asked to make it for Christmas Eve dinner. I may tweak it a little just for fun.
12/19/2009 12:09:12 PM Report AbuseThis pie was a big hit!I tweaked the recipe a bit.(step 2)I used heavy whipping cream. The trick to the bottom layer is to follow the directions to a T.Bring to a boil,remove from heat,add chips without mixing.Let set for 5 mins before mixing.I spinkled a few chips over the layer before adding the filling.(step 3)I added 1 tsp of vanilla.I also elimiated the pecans.Once cooled I swirled carmel sauce on top and sprinkled on some chips.Everyone wanted a copy of the recipe. ;)
11/27/2009 06:33:56 PM Report AbuseI didn't care for the cheesecake layer. The chocolate ganache was too thin (even after cooling) and didn't stay put when the cheesecake layer was poured over. Not what I was looking for.
11/23/2009 09:34:46 AM Report Abuse