Chocolate Caramel Cheesecake Recipe

 

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Chocolate Caramel Cheesecake Recipe The Ingredients 18 Chocolate Wafers 1/4 pound (1 Stick) of melted Butter 1/4 Cup of Sugar 1/2 Teaspoon of Caramel Extract 30 Individually wrapped pieces of Caramel 3 Tablespoons of Condensed Sweet Milk 2 ounces of Chopped Almonds 3 (8 ounce) bar of softened Cream Cheese 1 Cup of Light Brown Sugar 1 Teaspoon of Vanilla Extract 1 Teaspoon of Caramel Extract 3 Eggs 1 Cup of Semi-sweetChocolate Chips

The Directions

For the Crust: Make your Chocolate Wafers cookie crumbs by using a food processor or simply place wafers in a plastic bag and crush using a rolling pin.  Combine Chocolate Wafers, melted butter, sugar and extract in a bowl and mix.  Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side. 

Melt Caramels in double boiler over low-medium heat and stir until smooth.  Add condensed milk and almonds and continue to stir.  Remove double boiler from heat and pour on crust.  Place in freezer to hardened. 

For the Filling: Preheat Oven at 350°F.  Melt Chocolate in double boiler over low heat and stir until smooth.  Remove double boiler from heat and place to the side.  Using an electric mixer blend cream cheese on low speed in a mixing bowl.  Use spatula to scrape sides and paddle of mixer.  Add in the sugar slowly, and continue to beat until creamy.  Add in extracts and mix until blended.  Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter. 

Pour in chocolate and mix throughly.  Pour the mixture into your crust and use offset spatula to help scoop out the batter.  Bake for 1 hour or until center jiggles.  Remove from oven and let cool on a wire rack.  Place in the refrigerator and allow to set before removing sides.  Serve and enjoy your Chocolate Caramel Cheesecake. 

To help your cheesecake come out just right, check out these cheesecake baking tips.