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Chocolate Caramel Cheesecake

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Chocolate Caramel Cheesecake is filled with the tastes of chocolate and caramel to produce heaven on your tongue. This cheesecake will impress anyone at any time.

It freezes very well, and thaws quickly making it perfect for when surprise visitors arrive.

Chocolate Caramel Cheesecake Recipe

INGREDIENTS:

CRUST:

185g plain chocolate biscuit cookies

90g butter, melted

FILLING:

1 bag Caramels

150ml evaporated milk

1 cup peanuts, chopped fine

500g cream cheese, softened to room temperature

1/2 cup caster sugar

2 eggs

1 tsp vanilla extract

3/4 cup very small chocolate pieces or mini chocolate chips

INSTRUCTIONS:

CRUST:

Pre-heat your oven to 180 C

Crush the biscuit cookies in a food processor or place them into a heavy bag and use a rolling pin until they resemble fine crumbs.

Add the melted butter to the biscuit cookie crumbs and stir well to combine. Press the biscuit cookie mixture into the base and up sides of a 23cm spring form cake pan.

Place the spring form cake pan into the pre-heated oven and bake for 6 minutes. Remove the spring form cake pan from the oven and place on a cooling rack to cool.

When the crust has cooled combine the caramels and evaporated milk in a saucepan and stir over low heat until the caramels have melted and are fully blended with the evaporated milk.

Gently pour the caramel mixture over biscuit cookie crust.

Sprinkle the finely chopped nuts over the caramel mixture.

Set this aside until needed.

FILLING:

Melt the chocolate pieces in the top of a double boiler set over low heat.

Once the chocolates is melted set it aside until needed.

Using an electric mixer set on medium speed beat the cream cheese until it is smooth and fluffy.

Gradually add sugar to the cream cheese mixing well.

Then add the eggs one at a time, beating well after each addition.

Mix in the vanilla and melted chocolate until completely blended.

Pour the cream cheese mixture over biscuit cookie crust.

Bake the cheesecake for 30 minutes. When done turn the oven off and let the cheesecake cool in oven with the door open for 30 minutes longer.

Remove the cooled cheesecake from oven and run a knife around the edge of the pan to release sides.

Place the cheesecake on a wire rack and let it cool completely. When cooled completely cover with plastic wrap and refrigerate overnight.

To serve drizzle with melted chocolate, melted caramels, whipped cream, chocolate chips, chopped nuts, or anything you may wish.

Chocolate Caramel Cheesecake freezes very well. You may freeze it individually or as one piece. Wrap the cheesecake well in plastic wrap and place in the freezer. To thaw the cheesecake, remove it from the freezer and allow to sit at room temperature for 15 minutes.

Enjoy

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