Of the many desserts I make this has to be one of my absolute favorites, The whipping cream in the cheesecake lightens it up just right. The perfect treat for all you chocolate lovers. Oh, and don’t even get me started on the caramel. Mmmmm caramel. I sure hope you enjoy this recipe as much as we do. Included in this recipe is a short video of my grandson Dawson & his cousin Abby decorating the cake in my Kitchen. I absolutely love getting the children involved , anything to distract from gaming & social media. Saving the children one cheesecake at a time!
For the crust:
- 1 & 1/2 cups of chocolate baking crumbs
- 2 Tbsp. of white sugar
- 1/4 cup of melted butter
Combine and press into the bottom of a 9′ springform pan, come up the side just a little bit. ( looks prettier)
For the cake:
- 3 blocks of cream cheese
- 1 cup of sugar
- 3 eggs
- 1 Tbsp good vanilla ( I like Watkins)
- 1 cup of heavy whipping cream
Whip cream cheese with sugar until combined add eggs 1 AT A TIME mixing well after each addition. add cream and vanilla. Pour over prepared crust. Bake at 325 for 70 mins. Cool overnight on the counter before decorating. ( placing the cheesecake on a cookie sheet with a little water prevents the crust from cracking. Just be sure to put foil around the bottom of your spring from pan.
The next morning its time to decorate for the caramel we used 24 Kraft caramels melted with # Tbsp. heavy cream. (be careful its hot cool slightly) the chocolate was good quality semi sweet chips with a little coconut oil added. We used Skor chips, Reese’s Peanut Butter chips walnut and pecans for the top. Oh and don’t forget one of those giant Toblerone bars they sell at Christmas time.
Here’s the video as promised We had so much Fun!