| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
Desserts, Cheesecakes |
1 |
Servings |
INGREDIENTS
|
|
-ROSE RAY DSJN00A- |
| 8 |
oz |
Chocolate cookies; or vanilla wafers |
| 1/4 |
c |
Butter; melted |
| 20 |
oz |
Cream cheese; softened |
| 1 |
c |
Sugar |
| 1 1/2 |
tb |
Flour; all purpose |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 3 |
|
Eggs |
| 2 |
tb |
Whipping cream |
| 1/2 |
pk |
Caramels; 14-oz package |
| 1/3 |
c |
Whipping cream |
| 4 |
oz |
German sweet chocolate |
| 1 |
ts |
Butter |
| 2 |
tb |
Whipping cream |
| 1 |
c |
Pecans; toasted, chopped |
INSTRUCTIONS
CARAMEL TOPPING
CHOCOLATE TOPPING
Preheat oven to 450~. Place cookies in resealable plastic bag. Squeeze
out excess air; seal bag tightly. Roll over cookies with rolling pin until
finely crushed. Combine cookie crumbs and butter in medium bowl; press onto
bottom of 9-inch springform pan. Beat cream cheese in large bowl until
creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs, one at a
time, beating well after each addition. Blend in cream. Pour over crust.
Bake 10 minutes.
Reduce oven temperature to 200~. Continue baking cheesecake 35-40
minutes or until set. Loosen cake from rim of pan; cool before removing rim
of pan. Prepare Caramel Topping and Chocolate Topping. Drizzle over
cheesecake. Refrigerate cheesecake. Sprinkle with pecans just before
serving.
Caramel Topping. Combine ingredients in small saucepan; stir over low
heat until smooth.
Chocolate Topping. Combine ingredients in small saucepan; stir over low
heat until smooth.
Decadent Cheesecakes from Cooking Class Magazine, March 1993.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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