Friday, December 17, 2010
This cheesecake is so good it is to die for....thus the name "killer" cheesecake. I won't even begin to mention what it might do for your arteries! I used a couple of different recipes, combined and tweaked them to make it my own creation, hope you enjoy it.
Combine 1 cup graham cracker crumbs, 2 Tablespoons sugar and 1/4 cup melted butter. Press onto bottom of a 9 inch spring form pan. Bake at 350* for 5 min. Cool.
3 pkgs (8 oz each) cream cheese, softened
3/4 C. Sugar
1/2 C. sour cream
2 t. vanilla
3 T. flour
1/4 C. unsweetened cocoa
1/4 C. sugar
1 T. vegetable oil
1/2 t. vanilla
3/4 C. caramel (ie. marzetti apple dip)
1/2 chopped pecans
Prepare graham crust; set aside. Combine cream cheese, 3/4 sugar, sour cream & 2 t vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. Combine cocoa and 1/4 C sugar in small bowl. Add oil, 1/2 t vanilla and 1 1/2 cups of the cream cheese mixture; mix until well blended.
Spoon chocolate cream cheese mixture onto graham crust and spread evenly. Mix caramel and pecans; spread on top of chocolate mixture.
Spoon cream cheese mixture on top of caramel, spread carefully and evenly. Bake at 450* for 10 minutes; without opening oven door, decrease temperature to 250* and continue to bake 30 minutes. Turn oven off; let cheesecake remain in oven 30 min without opening oven door. Remove from oven; loosen cake from side of pan. Cool completely.
1/2 C milk chocolate chips
1/2 C semi sweet chocolate chips
1/2 C. heavy cream
Place ingredients in small saucepan, bring cream just to a boil. whisk until smooth. Spread ganache on sides with a frosting knife, and on top fo cake. Let some ganache run down sides of cake. Sprinkle with extra pecans, and drizzle with extra caramel.