- 9 oz. chocolate wafer cookies (I use animal crackers)
- 1/4 c. margarine (melted)
- 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
- 1/2c. sugar
- 3 eggs
- 2 c. white chocolate chips (melted)
- 1 c. heavy whipping cream
- 2 tbsp. margarine (melted)
- 3 tsp. vanilla
- 32 Kraft caramels (unwrapped)
- 1/2c. margarine
- 1 can (14oz.) sweetened condensed milk
- 1/4c. heavy whipping cream
- 1/2c. semi-sweet chocolate chips
- About 15 pecan halves.
- Preheat oven to 325 degrees
- Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9-Inch Springform Pan
- Beat softened cream cheese with sugar until smooth.
- Add eggs one at a time, beating in between each one.
- Add remaining cheesecake ingredients, beating until smooth.
- Pour into crust and allow to sit at room temp for 30 minutes.
- Place on a cookie sheet and bake for 60 minutes,
- Turn off oven, open oven door a little and allow to sit for another 30 minutes.
- Remove from oven and run knife around edge of pan. Remove edge of pan.
- Allow to come to room temperature (make toppings during this time)
- CARAMEL: Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
- CHOCOLATE: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
- After 5 minutes, stir until smooth.
- Pour caramel over top of cheesecake, smoothing to edges
- Refrigerate about 10 minutes.
- Pour chocolate over caramel and smooth into a center circle.
- Place pecan halves around edges and drizzle with any extra caramel you have (if desired)
- REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.
I made this for my friends Spencer and Rachel this weekend. They are having a party to celebrate their baby’s 1st birthday! HAPPY BIRTHDAY ASILINN!!!!!
I haven’t made a cheesecake in awhile and I’ve missed it! This cheesecake recipe is my staple recipe– the toppings and crust may vary, but the cheesecake recipe stays the same– I haven’t found another that I like better… The caramel on this is THICK (you may want to half the recipe for it if you aren’t a huge caramel fan like I am). This might seem like it’s a difficult recipe because of all the steps, but it really isn’t hard– start early in the evening though because its a process! Hope you get a chance to try this! ENJOY! -r