INGREDIENTS
2‑1/2
cups crushed chocolate cookies or vanilla wafers
1/4
cup (1/2 stick) butter, melted
2
packages (8 ounces each) cream cheese, softened
1
cup sugar
1‑1/2
tablespoons all-purpose flour
1‑1/2
teaspoons vanilla
1/4
teaspoon salt
3
eggs
2
tablespoons whipping cream
Caramel Topping
Chocolate Topping
1
cup chopped toasted pecans
PREPARATION:
- Preheat oven to 450°F.
- Combine cookie crumbs and butter in medium bowl; press onto bottom of 9-inch springform pan.
- Beat cream cheese in large bowl until creamy. Add sugar, flour, vanilla and salt; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. Bake 10 minutes.
- Reduce oven temperature to 200°F. Bake 35 to 40 minutes more or until set. Loosen cake from rim of pan; cool. Remove rim of pan.
- Prepare Caramel Topping and Chocolate Topping. Drizzle over cheesecake. Refrigerate cheesecake. Sprinkle with pecans just before serving.
Caramel Topping
Combine 7 ounces (1/2 bag) caramels and 1/3 cup whipping cream in small saucepan; stir over low heat until smooth.
Chocolate Topping
Combine 4 squares (1 ounce each) semisweet chocolate, 1 teaspoon butter and 3 tablespoons whipping cream in small saucepan; stir over low heat until smooth.
This recipe appears in:
Cheesecakes
