- 30 mins
- 300 mins
Ingredients
- 1/3 cup butter, melted
- 1/4 cup sugar
- 1 1/4 cups finely crushed graham crackers
- 2/3 cup whipping cream
- 1 cup semisweet chocolate pieces
- 1 cup chopped pecans, toasted (optional)
- 2 (8oz) package cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup caramel-flavored ice cream topping
- 1 Chocolate Garnish (optional)
Preparation
Step 1
1. Preheat the oven to 350F. For crust, in a medium bowl combine melted butter and 1/4 cup sugar. Add crushed crackers; toss to mix well. Press mixture onto the bottom and about 1 1/2" up the side of a 9" springform pan. Bake in the preheated oven for 10 mins. Cool on a wire rack.
2. In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat; add chocolate (do not stir). Let stand 5 mins. Stir until smooth. Pour chocolate mixture evenly over the bottom of the crust.
3. For filling, in a medium mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, beating on low speed just until combined (do not overbeat). Pour over chocolate pecan layer in pan.
4. Bake for 30-35 mins or until center appears nearly set when gently shaken. Cool cheesecake in pan on a wire rack for 15 mins. Loosen and remove from side of springform pan; cool completely on wire rack. Cover and chill in refrigerator for at least 4 hours.
5. Let cheesecake stand at room temperature for 20 mins before serving. Garnish each serving with a drizzle of caramel ice cream topping, and, if desired, additional pecans and Chocolate Garnish.