24 OREO Cookies, finely crushed
6 tablespoons butter or margarine, melted
1 (14 ounce) package caramels
1/2 cup milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 tablespoon vanilla extract
3 eggs
2 ounces semi-sweet baking chocolate(I used Ghirardelli chocolate chips....umm yeah it was kind of amazing).
Directions
1.Heat oven to 300 degrees F.
2.Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch spring form pan.
3.Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
4.Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
5.(Place cookie sheet on the rack below the cheese cake to catch drippings) Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
6.Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.
6 tablespoons butter or margarine, melted
1 (14 ounce) package caramels
1/2 cup milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 tablespoon vanilla extract
3 eggs
2 ounces semi-sweet baking chocolate(I used Ghirardelli chocolate chips....umm yeah it was kind of amazing).
Directions
1.Heat oven to 300 degrees F.
2.Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch spring form pan.
3.Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
4.Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
5.(Place cookie sheet on the rack below the cheese cake to catch drippings) Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
6.Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.
I got the recipe from allrecipes.com.
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