Chocolate-Crusted Creamy Caramel Cheesecake

10 May

(Who likes alliteration?!)

As mentioned previously, I absolutely love the Bite Me cookbook. It has provided endless delicious recipes that have become staples in our home. One recipe in particular jumped out at me immediately when I flipped through the book in the store and that was the insane cheesecake that encompassed all the things I love in a dessert: sweetness, tartness, crunch and creaminess. I mean…really, people. It’s a supermegadeluxe cheesecake: how could it go wrong?

Happily for me, J already makes great cheesecake and I knew this would be something he’d knock outta the park. I was not wrong. We served it for Mother’s Day and, judging by the silence that befell the table (followed by a chorus of “Oh, wow” and “Damn…” and a high five between us) it was a hit.

I would definitely recommend making it the day before as it needs at least 6 hours to set up. The recipe calls for a 9″ springform pan. If yours is smaller, you can always make mini cheesecakes in a muffin in to use up the rest of the mix. (Thanks to the always reliable Hot Biscuit for both the pan and tip!)

Serves 12.

Now THAT is cheesecake.

Ingredients

Crust:
1 1/2 c Oreo cookie crumbs
1/2 c melted butter
1/4 c whipping cream
1 c semi-sweet chocolate

Filling:
4 8oz packages of cream cheese, softened
1 c sugar
4 eggs
1 1/2 ts vanilla extract
2 c Skor or Heath bar, crumbled
1/4 c caramel sauce (purchased)

Directions

1. Preheat your oven to 350. Wrap the inside of a 9″ springform pan with foil.
2. Combine Oreo crumbs and butter in a medium bowl. Press the mixture firmly and evenly over the bottom and halfway up the sides.
2a. In a small saucepan, bring the whipping cream to a simmer over low heat. Add semi-sweet chocolate and stir til melted. Remove from heat and pour evenly over the crust.
2b. Chill the crust in the fridge to firm while preparing the filling.
3. Using an electric mixer, beat the cream cheese and medium speed until smooth, scraping the sides  of the bowl several times. Gradually add the sugar and continue to beat mixture. One at a time, add the eggs, scraping as needed.
3b. Using a spatula, fold in the vanilla and bits of chocolate bar bits.
3c. Pour the entire mixture into the crust and finish by spoon caramel sauce on top.
4. Place on a baking sheet in the oven and bake for 65-70 minutes. (45 or so if you’re using the muffin tins)
5. Remove from the oven and let the cheesecake cool to room temperature. Cover with plastic wrap and refrigerate at least six hours.

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