
Ingredients
Name | Amount (Metric / US) |
---|---|
CHOCOLATE WAFER CRUMBS | 224 g / 2 cups |
SUGAR | 50 g / 0.25 cups |
BUTTER | 227 g / 1 cup |
CREAM CHEESE | 226.80 g / 8 oz |
SUGAR | 250 g / 1.25 cups |
EGGS | 4 large |
CREAM | 226.80 g / 8 oz |
VANILLA EXTRACT | 1 Tbsp |
BUTTER | 56.75 g / 0.25 cups |
SEMISWEET CHOCOLATE MORSELS | 180 ml / 1 cup |
CARAMEL TOPPING | 340.19 g / 12 oz |
PECANS | 109 g / 1 cup |
Chocolate-Caramel-Pecan Cheesecake Bliss
You can never have too many dessert recipes, so give Chocolate-Caramel-Pecan Cheesecake Bliss a try. This recipe makes 12 servings with 688 calories, 7g of protein, and 46g of fat each. For $1.64 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up chocolate wafer crumbs, caramel topping, pecans, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is not so tremendous. Users who liked this recipe also liked Chocolate Caramel Pecan Cheesecake, Chocolate Caramel Pecan Cheesecake, and Chocolate Bliss Pecan Pie.
Instructions
Combine first 3 ingredients: stir well. Firmly press mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Bake at 325 degrees for 10 minutes. Cool in pan on a wire rack. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1-1/4 cups sugar, beating well. Add eggs, 1 at a time, beating after each addition and scraping sides and bottom as needed. Stir in sour cream and vanilla. Pour batter into prepared crust. Bake at 325 degrees for 1 hour and 5 minutes. (Center will not be completely set.) Turn oven off, and partially open oven door; leave cake in oven 1 hour. Cool completely on a wire rack; cover and chill at least 8 hours. Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan. Transfer cheesecake to a serving plate. Melt 1/4 cup butter in a small heavy saucepan; add chocolate morsels. Stir over low heat just until chocolate melts and mixture blends. Spread warm chocolate mixture over cheesecake; chill 15 minutes. Combine caramel topping and pecans in a small saucepan. Bring to a boil, stirring constantly, over medium heat; boil 2 minutes. Remove from heat, and cool 5 minutes. Spread over chocolate; cool completely. Serve immediately or cover and chill. Let stand at room temperature at least 30 minutes before serving.
Cheesecake works really well with Lambrusco, Alcoholic Drink, and White Wine. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is PRONTO Lambrusco Secco. It has 5 out of 5 stars and a bottle costs about 20 dollars.