Chcolate caramel cheesecake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | can | Miniature chocolate chips |
| ⅓ | cup | Butter; or margarine |
| 1½ | cup | Oatmeal; quick cooking |
| ½ | cup | Flour |
| ¼ | cup | Brown sugar |
| 2 | packs | Cream cheese; 8 oz |
| ⅔ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 2 | Egg | |
| ½ | cup | Miniature chocolate chips |
| 12 | ounces | Caramel topping |
| 1 | tablespoon | Flour |
| ½ | cup | Chopped nuts; optional |
Directions
CRUST
FILLING
Heat oven to 350 degrees. Grease bottom and sides of a spring form pan. or 8'in square pan. Melt ½ cup chocolate chips and margarine together and cool add oatmeal flour, and Brown sugar together and press into bottom of pan and up part way up the sides of pan. Bake 10 min and let cool Beat cream cheese and sugar and vanilla together on medium speed until creamy.
Add eggs one at a time beating between each addition. Add mini chocolate chips and pour into crust.
Combine ⅓ cup of caramel topping and flour together and drizzle over top of cheese mixture and add optional nuts(these can be chopped peanuts, pecans or almonds) now. Swirl thru the cream cheese mixture and bake at 350 for 40 to 50 min. or until the center is set. Cool and chill for 6 hours or overnight. When serving drizzle more of caramel topping over cheese cake slice and sprinkle with more nuts if you want.
Recipe by: Openline Feb 14th
Posted to Bakery-Shoppe Digest by aklatt@... (Arlene Klatt) on Feb 21, 1998