Chocolate Caramel Nut Cheesecake Recipes

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
• To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• For crust, combine crushed vanilla wafers and melted butter. Press mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan. Bake for 10 minutes. Cool and set aside.
• In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat, stirring frequently, until smooth. Pour over prepared crust. Sprinkle with the 1 cup of pecans. Chill in refrigerator while preparing filling.
• For filling, in medium bowl, beat cream cheese, sugar and vanilla 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.
• Bake at 350 degrees about 40 minutes or until center appears nearly set when shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosen from side of springform pan; cool completely on wire rack. Cover and chill in refrigerator for at least 4 hours.
• Let cheesecake stand at room temperature for 20 minutes before serving. Garnish each serving with whipped cream, additional chopped nuts, melted chocolate and/or chocolate curls, and caramel topping.

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.
• Preheat oven to 350°F.
• Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.
• Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
• Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
• Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

BAKED CHOCOLATE CARAMEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch springform pan with nonstick cooking spray.
• Combine the graham cracker crumbs with the cocoa powder and 1 cup sugar. Toss with melted butter. Press into the bottom and 1 to 2-inches up the sides of the prepared springform pan.
• Bring 2 cups sugar and the water to a boil in a large, heavy-bottomed pot. Reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden color, 30 to 45 minutes. Remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously). Return the caramel to the stove over low heat, and stir until completely liquefied. Stir in the chocolate until melted, then stir in the sour cream. Remove from heat and set aside.
• Beat the cream cheese until fluffy in an electric mixer. Add caramel mixture, and blend well, scraping the sides of the bowl occasionally. Add eggs, one at a time, scraping the bowl after each addition. Add the vanilla with the last egg. Mix until well incorporated, then pour mixture into prepared pan.
• Place pan into a hot water bath with the water coming half way up the sides of the springform pan. Bake in the center of the preheated oven until the center has set, about 1 hour 15 minutes. The cheesecake is done when the middle 3 or 4 inches are still a little wobbly. Chill completely before serving.

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and melted butter.
• Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan.
• Pour on melted caramel/pecan mixture and chill for 30 minutes.
• To make the Caramel Filling:
• In a small saucepan, combine caramels and milk.
• Cook over low heat, stirring, until smooth.
• Stir in chopped pecans.
• Preheat oven to 325 degrees F.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
• Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat cream cheese, sugar and vanilla until smooth.
• Beat in the eggs one at a time.
• Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain.
• Pour into crust.
• Bake in the preheated oven for approximately 50 minutes, or until center is almost set.
• Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking.
• Cool in oven with door cracked open.
• Refrigerate at least 5 hours before serving.
• **Cook time does not include chill time.