Ingredients
- Servings: 16
- 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
Recipe
-
Preparation Time: 30 mins
Cook Time: 1 hr 5 mins
- heat oven to 325 degrees f.
- mix cookie crumbs and butter; press bottom and 2 inches up side of 9-inch springform pan.
- 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.
- 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.
- 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.
- microwave reserved caramel mixture 1 minute; stir. pour over cheesecake. melt chocolate; drizzle over cheesecake.
Ready Time: 6 hrs 10 mins
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