Not sure how a cheesecake can be creamy, delectable and somehow light at the same time. As an added bonus, it’s easy to make.
3 cups cups finely crushed chocolate wafers (or use a combo of graham and chocolate wafers)
3 Tbsp. butter, melted – use your judgement, may take a little more to get the crumbs to stick together
1/4 cup caramel sauce (plus more for drizzle)
1/4 cup chocolate sauce (plus more for drizzle)
1 cup chopped and roasted pecans
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
I used a 9 1/2″ springform pan for this cake – depending on the size of your pan, you may need to adjust slightly for the amount of crumb.
Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9 1/2 inch springform pan.
Sprinkle toasted and chopped pecans over crust layer, and top with the caramel sauce.
I used a combination of chocolate and graham crumbs and really loved the way it turned out,
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each one, until really smooth. Pour over caramel layer in crust. With an offset spatula smooth the top.
I always like to bake my cheesecakes in a water bath – this makes them even smoother and creamier, as well as less likely to crack on top.
TIP – Double wrap your cheesecake pan with foil, then set in large roasting pan. Put this in your preheated oven, and ONLY THEN fill with hot water until about 1/2 way up the sides of the springform pan.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
When the cake is completely cooled, remove from springform pan and sprinkle reserved pecans over. Then drizzle with both caramel and chocolate sauces. Irresistible.
You can be as creative as you like with both the caramel and chocolate sauces. They are easy enough to make, but if you are inclined to take it easy on yourself, just buy them.
You might want to call this pretzel crack, because it is totally addictive!! We make it for a Christmas treat to share with family and friends, but I’d advise you to make enough to keep for yourself too …
About 8 ounces (half of a 1-pound bag) mini pretzels, broken into smaller pieces, more or less to cover the pan
Preheat the oven to 375 degrees F. Line an 11X17-inch rimmed baking sheet with aluminum foil or parchment paper. Cover the bottom of the pan in a layer of broken mini pretzels. Set aside.
In a small or medium saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels (a few empty/dry spots are ok as the caramel will fuse together during baking).
Bake for 5 minutes. Remove the pan from the oven and place the pan on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt.
Let the toffee cool completely at room temperature then refrigerate if needed to help the chocolate set up. Break the toffee into pieces and try not to eat the whole batch.