Ingredients: |
Ingredients: Crust
2 cups chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
Filling
3 (8 oz) packages cream cheese, softened
1 1/4 cups sugar
4 large eggs
1 (8 oz) carton sour cream
1 tablespoon vanilla extract
Topping
1/4 cup butter
1 cup (6 oz) semisweet chocolate morsels
1 (12 oz) jar caramel topping (Smuckers brand)
1 cup chopped pecans
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Directions: |
Directions:Combine first 3 ingredients; stir well. Firmly press mixture on 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 wire rack.
Beat cream cheese at medium speed until creamy; gradually add 1 1/4 cups sugar beating well. Add eggs, one a ta time, beating well 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. urn oven off; partially open oven door. Leave cheesecake in oven 1 hours. Remove to a wire rack to cool completely. Cover and chill at least 8 hours. Carefully remove sides of pan' transfer cheesecake to serving plate.
Melt 1/4 cup better in small heavy saucepan; add chocolate morsels. Stir over low heat just until chocolate melts and mixture belends. 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. |
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