This is originally from the " Brennan's of Houston in Your Kitchen" cookbook.I made it over the weekend for a dinner with friends and it was WONDERFUL! Very dense and chocolately with a gooey caramel and toasted pecan layer- yum!It can be made a day ahead of time and prep time does not include chilling time.
Provided by Leslie in Texas
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix chocolate wafer crumbs and melted butter and pat onto the bottom of a 10 inch springform pan; set aside.
- Place unwrapped caramels and evaporated milk in a small microwaveable bowl and microwave at 50 percent power until melted or melt over simmering water on the stovetop.
- Periodically stir until the caramels melt and blend with the milk.
- When mixture begins to look like thick caramel and the milk is incorporated into the melted caramel, remove from heat.
- Pour caramel on top of the reserved crust and immediately sprinkle with the toasted pecan pieces.
- Preheat oven to 350 degrees.
- Using a hand mixer, beat cream cheese in a large bowl until smooth.
- Add sugar gradually and beat until fluffy, scraping down sides of bowl after each addition.
- Add chocolate to mixture; blend until incorporated.
- Pour mixture on top of caramel-pecan filling.
- Set springform pan on an 18 inch square of heavy-duty aluminum foil;crimp foil sides up to prevent any moisture from seeping into crust.
- Place pan in a hot water bath- I use the broiler pan from my oven, place the springform pan in it and fill with hot water to the depth of the filling-and bake for 45 minutes, or until cheesecake is set in the center.
- Cool cheesecake to room temperature, about 2 hours, before refrigerating.
- Do not remove from springform pan until completely chilled, at least 4 hours, or preferably overnight.
- Loosen cheesecake from sides of pan with a sharp knife, remove from pan sides, and slice with a sharp knife, dipping blade in warm water and wiping it off between slices.
- Garnish each slice with a dollop of sweetened whipped cream and a strawberry.
- You can also get really fancy and drizzle some chocolate sauce over the serving plates before setting the piece of cheesecake on the plate!
Nutrition Facts : Calories 596.8, Fat 39.1, SaturatedFat 19.2, Cholesterol 126.9, Sodium 349.5, Carbohydrate 57.5, Fiber 2, Sugar 45.6, Protein 9.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ahmad Shehzad
[email protected]This recipe sounds delicious! I'm going to save it for my next party.
NEYMAR 19
[email protected]I'm not a big fan of cheesecake, but this one looks so good that I might have to make an exception.
Udeoha Camillus
[email protected]This cheesecake looks amazing! I'm definitely going to give it a try.
Tommy Wright
[email protected]I can't wait to try this recipe!
Mohamed salim Said
[email protected]The cheesecake was easy to make and turned out great! I would definitely recommend this recipe.
Ariful Islam arif
[email protected]This cheesecake was a bit too sweet for my taste, but the praline filling was delicious.
tanha tiha
[email protected]I made this cheesecake for my husband's birthday and he loved it! The chocolate praline filling was his favorite part.
Emma Lowe
[email protected]The cheesecake was delicious! The filling was creamy and smooth, and the crust was perfectly crumbly. I especially liked the praline topping.
Sasiwimon Niparut
[email protected]This cheesecake was easy to make and turned out beautifully. The praline filling was rich and flavorful, and the crust was nice and crispy. I will definitely be making this again.
George Gebhart
[email protected]I'm not usually a fan of cheesecake, but this one was amazing! The praline filling was so smooth and creamy, and the chocolate crust was the perfect complement. I would definitely recommend this recipe.
Ferguson Chukwuemerie
[email protected]This cheesecake was a hit at my last dinner party! The chocolate praline filling was rich and decadent, and the crust was the perfect balance of sweet and crumbly. I will definitely be making this again.