Monday, February 13, 2006

Pre-V Day Cheesecake

So I decided to be adventurous and try my very first cheesecake for a Valentine's Day dessert. It's currently cooling, so I can't give you a taste test, but so far it looks good and it looks like the picture.

Chocolate Caramel Cheesecake

2 cups Crushed Vanilla Wafers (about 50 wafers)
6 Tbsp melted butter
1 14-oz package vanilla caramels (about 48 caramels)
1 5-oz can evaporated milk (2/3 cup)
1 cup chopped pecans, toasted
2 8-oz packages softened cream cheese
1/2 cup sugar
1 tsp. Vanilla
2 eggs
1/2 cup semisweet chocolate peices, melted

melted chocolate, caramel ice cream topping, whipped cream, etc... for garnish

1. Preheat oven to 350 degrees F. For crust, combine crushed vanilla wafers and melted butter. Press into the bottom and about 2 inches up the side of a 9-inch springform pan. Bake for 10 mins. Cool and set aside.

2. In a saucepan, combine unwrapped caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into prepared crust. Top with the 1 cup of pecans. Chill.

3. For filling, in a medium bowl, combine cream cheese, sugar and vanilla. Beat with an electric mixer on medium speed until combined. Add eggs, beating on low speed just until combined. Do not overbeat. Stir in melted chocolate. Pour over caramel-nut layer in pan.

4. Bake about 40 minutes or until a 2 1/2 inch area around the outside edge appears set when gently shaken. Cool in pan on wire rack for 15 minutes. Loosen side of pan, cool completely on wire rack. Cover and chill for at least 4 hours or up to 24 hours.

5. To serve, let stand at room temperature for 20 minutes. If desired, garnish.

So I didn't use the pecans, because I don't like them. Also, it doesn't tell you to grease the pan, but it did stick a bit, so it might be a good idea to lightly grease the sides. I'll let you know how it turns out.

1 comment:

Anonymous said...

you should make sure to put parchment paper on the bottom