Caramel Stripe Cheesecake

By ezunich

Ingredients

• Caramel Topping:
• 2 cups vanilla wafer crumbs
• 1/3 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 2 tbs all-purpose flour
• 3 eggs
• 2 tbs whipping cream
• 1 tsp vanilla extract
• 12 caramels
• 2 tbs whipping cream
• Chocolate Topping;
• 1/2 cup semisweet chocolate chips
• 2 tsp butter
• 4 tsp whipping cream
• Whipped cream
• Coarsely chopped pecans, optional

Details

Servings 12

Preparation

Step 1

In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of an ungreased 9 in. springform pan. Bake at 400° for 10 minutes. Cool on a wire rack. Reduce heat to 350°.

In a large mixing bowl, beat cream cheese until smooth. Combine the sugar and flour; add to cream cheese and mix well. Add eggs, beating just until combined. Stir in cream and vanilla. Pour into crust. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate until completely cooled.

In a small saucepan over medium heat, cook and stir caramels and cream until melted and smooth. In another saucepan, cook and stir the chocolate chips, butter and cream until melted and smooth. Drizzle caramel and chocolate toppings over cheesecake. Refrigerate overnight. Remove sides of pan before serving. Garnish with whipped cream and pecans if desired. Refrigerate leftovers.