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Unwrap caramels; combine caramels and milk in heavy saucepan: cook over low heat until melted, stirring often. Pour over graham cracker crust; sprinkle with pecans evenly over caramel layer, and set aside.
Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and chocolate; beat until blended. spoon over pecan layer.
Bake at 350 degrees F for 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature on wire rack; cover and chill at least 8 hours.
When ready to serve, remove from pan. Arrange pecan halves around top edge of cheesecake.
By Robin from Washington, IA
Remove from oven and spread the Sour Cream Frosting over top. Allow to cool. Refrigerate at least 8 hours before cutting.
By Connie from Oden, AR
For crust, combine all ingredients in small bowl; press onto bottom of 10 inch springform pan. Bake 10 minutes.
For cheesecake, beat cream cheese in large bowl at medium speed of electric mixer until creamy. Beat in sugar. Blend in eggs, milk and almond extract. Mix in chocolate. Pour batter over crust.
Bake 35-40 minutes or until center is set. Loosen cake from rim of pan. Cool completely. Cover; refrigerate until completely chilled, 3-4 hours. Remove rim. Spread top with whipped topping.
By Robin from Washington, IA
Recipe for Chocolate Cookie Cheesecake. Combine cookie crumbs, butter and brown sugar. After mixing, press crumbs into springform pan and bake at 350 degrees F. for 12 minutes. Set aside.
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I am looking for a recipe that appeared in Woman's World magazine around the end of Feb. or beginning of Mar. for double or triple chocolate cheesecake that used Nutella.
By yankgirl from Cape Coral, FL
Hi, it's black and white cheesecake in the March 9 issue:
30 vanilla wafer cookies
2 tbs plus 1 2/3 cup sugar
3 tbs butter, melted
4 pkgs 8 oz cream cheese room temp
1 cup heavy cream
1/4 cup all purpose flour
1 jar nutella
1/3 cup unsweetened cocoa powder
1/4 cup white chocolate chips, melted, cooled
Position racks in center and lower third of oven. place large roasting pan on bottom oven rack, fill halfway with water. preheat oven to 325 coat 8 in spring form pan with cooking spray. in food processor grind cookies and 2 tbs sugar until fine crumbs form stir in butter, press to bottom of pan
On med high speed beat cream cheese and remaining sugar until fluffy 2-3 min. beat in eggs, one at a time add 1/2 cup cream, flour and vanilla beat until combined.
transfer 4 cups batter to bowl. reserve at room temp add 1/2 cup nutella and cocoa to remaining batter. beat until blended. spread nutella batter over crust.
bake until top is set, about 30 min. remove from over. spread reserved vanilla batter over nutella layer. bake until center jiggles about 55 min. run knife around edge of cake to loosen. spread remaining nutella over top of warm cheesecake. cool completely on rack, cover and refrigerate overnight
transfer melted white chocolate chips to small plastic food storage bag, snip hole in one corner and drizzle over cheesecake.