Candy Bar Cheesecake
Total Time: 2 hrs
Preparation Time: 1 hr
Cook Time: 1 hr
Ingredients
- Servings: 12
- 1 1/2 cups chocolate wafer crumbs (about 30 wafers, crushed)
- 5 tablespoons butter, melted
- 3 tablespoons sugar
- 1 (14 ounce) bag caramels
- 1/4 cup milk
- 1 cup chopped unsalted peanuts
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/3 cup whipping cream
- 3/4 cup milk chocolate chips
- 1/4 cup chopped unsalted peanuts
Recipe
- 1 making the crust:.
- 2 preheat oven to 325 degrees.
- 3 in a medium bowl, combine wafer crumbs, butter and sugar; stir until crumbs are moist.
- 4 press the mixture firmly into the bottom of a 9-inch springform pan.
- 5 bake crust until firm, about 12 minutes.
- 6 transfer the pan to a wire rack; let cool.
- 7 making the caramel layer:.
- 8 in a medium microwave-safe bowl, combine caramels and milk.
- 9 microwave on high for 5 minutes, stirring at 1 minute intervals, until the mixture is melted and smooth.
- 10 let the mixture cool for 15 minutes; stir in peanuts.
- 11 pour mixture over crust; spread evenly.
- 12 let cool completely.
- 13 making the filling:.
- 14 in a large bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
- 15 beat in sugar and vanilla until blended.
- 16 using mixer on low speed, beat in eggs, one at a time, just until blended, about 2 minutes.
- 17 spoon the filling over the caramel layer; spread evenly.
- 18 bake cheesecake until the filling is almost set, about 1 hour.
- 19 turn off oven; let cheesecake stand in oven with door ajar for 1 hour.
- 20 transfer the pan to a wire rack.
- 21 run a thin knife around the pan sides; cool completely.
- 22 remove the pan sides.
- 23 cover tightly; refrigerate overnight.
- 24 topping the cheesecake:.
- 25 in a small saucepan, bring cream to a boil over high heat.
- 26 remove saucepan from heat; stir in chocolate chips.
- 27 whisk mixture until smooth and melted, about 30 seconds.
- 28 let cool for 20 minutes.
- 29 transfer cheesecake to a plate.
- 30 spread glaze over cheesecake; sprinkle with nuts.
- 31 refrigerate until glaze is set, 1 hour.
- 32 note: this cheesecake is baked until almost set; it will become more firm as it cools.
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