Not really a thanksgiving dessert but heavenly just the same! I guess this time around I'm extremely proud of this cheesecake because my hubby decided to help me out in the kitchen and bake up this masterpiece together! (And also because it's my first baking project in my new oven!!!)wow and was it ever a masterpiece! The flavors of homemade caramel (by the way try this caramel sauce recipe from annie's eats it's amazing!)and the chocolate and cheesecake were just divine, positively sinful lol.
The reason I made this version of cheesecake instead of the ever popular pumpkin version is because my hubby doesn't really favor pumpkin and loves chocolate and caramel so the decision was easy!
I love cheesecake, it's amazing in so many ways, the science alone is cool and the rich flavors and possibilities are endless!
this one did not disappoint!
If you are in need of a custom cheesecake (gluten free too) let me know!
Our thanksgiving was amazing, and we had tons of great food and company...did you all have a great thanksgiving? It was a good reminder this past week to remember all the things God has blessed me with (read more here)
I pray you had a great time with family and friends! may God bless you this holiday season ;-)
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup finely chopped pecans
- 6 tablespoons cold butter, chopped
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup plus 1 teaspoon all-purpose flour, divided
- 2 tablespoons heavy whipping cream
- 1-1/2 teaspoons Spice Islands® pure vanilla extract
- 4 eggs, lightly beaten
- 1/2 cup milk chocolate chips, melted and cooled
- 1/4 cup caramel ice cream topping
- 1/3 cup chopped pecans
- 1/2 cup milk chocolate chips
- 1/4 cup heavy whipping cream
- 2 tablespoons chopped pecans
- Optional garnish: pecan halves and additional caramel ice cream topping
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
- Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally.
- Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.
Recipe adapted from taste of home