I have a pound of Callebaut milk chocolate that needs to be used. I think I bought it

Here's a 2nd T&T winner from Mary Crownover--REC: Chocolate Caramel Pecan Cheesecake

Chocolate Caramel Pecan Cheesecake

This rich and nutty cheesecake tastes just like a candy bar!

Chocolate Pecan Crust
11 milk chocolate sandwich cream cookies, crushed
3 tablespoons chopped pecans
3 tablespoons butter or margarine, melted

In a small bowl stir together crushed cookies and chopped pecans. Stir in melted butter or margarine
till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch spring form pan.

Chocolate Caramel Pecan Filling
24 ounces cream cheese
1/3 cup dark brown sugar
1/4 cup dark corn syrup
2 tablespoons cornstarch
3 eggs
1 egg yolk
1/3 cup sour cream
1-1/4 teaspoons vanilla extract
1-3/4 cups milk chocolate chips, melted (Note from Caryn: This is 10-1/2 ounces.)
1/3 cup chopped pecans

In a large bowl combine cream cheese, brown sugar, corn syrup, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Stir in sour cream and vanilla extract. Stir in melted chocolate chips and pecans. Pour cream cheese mixture over crust.

Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight.

Chocolate Caramel Topping
3/4 cup milk chocolate chips (equal to 4.5 ounces)
1/4 cup sour cream
1 tablespoon dark brown sugar
3 tablespoons chopped pecans
Pecan halves
10 individually wrapped vanilla caramels
2 tablespoons sour cream

In a small saucepan melt chocolate chips over low heat, stirring constantly. Remove from heat and stir in the 1/4 cup sour cream and brown sugar. Stir in pecans. Spread warm sour cream mixture over cheesecake. Arrange pecan halves on top. In a double boiler melt caramels over boiling water. Stir in the 2 tablespoons sour cream. Drizzle caramel mixture over cheesecake. Chill till serving time. Makes 12 to 18 slices.

 
T&T REC: Chocolate Swirl Cheesecake from COUNTRY CAKES by Bevelyn Blair==>

CHOCOLATE SWIRL CHEESECAKE

Crust:
1/4 pound butter
2 cups very finely ground crumbs from Nabisco Famous Wafers (vanilla or chocolate)
1/4 cup sugar

Filling:
2 pounds (4 8-ounce packages) cream cheese
1-1/4 cups sugar
1-1/2 teaspoons vanilla extract
Pinch salt
4 large eggs
1-1/2 ounces German Sweet Chocolate, melted (I sub w/ Callebaut milk chocolate.)
1/2 teaspoon instant coffee powder

Topping:
2 cups sour cream
3/4 cup sugar
1 teaspoon vanilla extract

Combine crumbs, melted butter and sugar until well blended. Press mixture over sides and bottom of ungreased lO-inch spring¬form pan.

Combine cream cheese and sugar; beat until soft and fluffy. Add vanilla and salt and blend thoroughly. Add eggs, one at a time, keeping mixer at low speed to prevent too much air from destroying the proper consistency of the batter. Mix just until each egg is incorporated into the batter.

Reserve one cup of batter. Pour the remainder into the crust. Add the melted chocolate and instant coffee powder to the reserved cup of batter and blend well. Pour chocolate mixture into center of batter in the pan and cut through with a knife to achieve a swirl effect, but keep most of the chocolate in the center. Bake one hour in a preheated 350°F. oven.

Remove cake from oven and let stand on counter top for 10 minutes while preparing topping. Be sure to let stand the 10 minutes.

Combine sour cream, sugar and vanilla extract. Spread over top of cake and return to 350°F. oven for 10 minutes. Remove cake from oven and cool. Refrigerate for 8 hours or-better, overnight.

One of the best cakes ever!

Caryn's note: I wrap the outside of the springform pan in 2 thicknesses of heavy foil and bake in a boiling hot water bath in a 325-degree oven until an instant-read thermometer placed in the center of the cake registers between 145 and 150 degrees F. At that point remove cheesecake from oven and let everything sit (i.e., keep cake in the water bath) on top of a cake rack for 45 minutes. Then remove cake from water bath; discard foil and let cheesecake continue to sit on the cake rack for 3 or 4 more hours until it comes to room temperature. Then refrigerate.

 
It is 1 of my favorites! I can only make it when company's coming, or I'd eat the whole thing solo!

 
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