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Categories:
baking crumbs granulated sugar butter cream cheese granulated sugar whipping cream eggs chocolate whipping cream caramel sundae topping pecan halves
Viewed: 38 - Published at: 9 months agoIngredients
- CRUST:
- 1 1/3 cups Oreo Baking Crumbs
- 1/4 cup granulated sugar
- 1/3 cup butter or margarine, melted
- FILLING:
- 2 pkg. (250g) each Philadelphia Brick Cream Cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup whipping cream
- 2 eggs
- TOPPING:
- 2 oz. Baker's Semi-Sweet Chocolate
- 2 Tbsp. whipping cream
- 1 cup caramel sundae topping
- 1/2 cup pecan halves, toasted
Method
- COMBINE baking crumbs with sugar and butter.
- Press evenly over bottom and sides of 9" (1L/23cm) pie plate.
- In a large bowl, beat cream cheese until smooth and creamy.
- Gradually beat in sugar and cream.
- Add eggs one at a time, beating well after each addition.
- Pour over crust.
- BAKE at 325F (160C) for 35 to 45 minutes, until center is set.
- Cool to room temperature.
- TOPPING: In a small saucepan, melt chocolate with 2 Tbsp (30mL) cream over low heat, stirring constantly.
- Spread over cheesecake.
- Cover and refrigerate 4 hours or overnight.
- TOPPING: Combine caramel topping and toasted pecans in a small bowl and mix well.
- Serve with individual slices of cheesecake.
- Store remaining topping in refrigerator.
