• 9 oz. chocolate wafer cookies (I use animal crackers)
  • 1/4 c. margarine (melted)
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. white chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. Butter (melted)
  • 3 tsp. vanilla
  • pecan halves

I have to share a little secret, I have found THE BEST cheesecake recipe that I have EVER had. Thanks to Ruthanne over at Easybaked.net for sharing! I am looking forward to trying many more of her tasty treats, but I’m almost afraid. I don’t make sweets very often because then I eat them until they are gone. I made two of these for Thanksgiving and everyone loved them. With the leftovers, I cut up slices and froze them so I could take out one piece at a time just to have a few bites and enjoy the flavor without over indulging. This will now be a new staple around the Holidays! And, before you start, make sure you give yourself enough time to make this.. It takes about 4 hours or so and to refrigerate over night. I made the mistake of starting at 8pm on Thanksgiving Eve. I ended up going to bed at 10:30 then setting my alarm to open up the oven, then again to put the caramel on, then I said screw it, it’s bedtime. Ended up putting the chocolate on in the morning!

Directions:

Preheat oven to 325 degrees. Beat softened cream cheese with sugar until smooth. Crush cookies into fine crumbs and add melted butter.  Combine well and press into the bottom of a 9-inch springform pan. Add eggs one at a time, beating in between each one. Add remaining cheesecake ingredients, beating until smooth. Pour into crust and allow to sit at room temp for 30 minutes.  Place on a cookie sheet and bake for 1 hour. Turn oven off, open oven door a little and allow to sit for another 30 minutes.  Remove from oven and run knife around edge of pan. Remove edge of pan.  Allow to come to room temp (making toppings during this time.

Caramel: Put caramels, condensed milk and butter into saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes).

CHOCOLATE:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.

After 5 minutes, stir until smooth. Pour caramel over top of cheesecake, smoothing to edges. Refrigerate about 10 minutes. Pour chocolate over caramel and smooth into a center circle.  Place pecan halves around edges and drizzle with any extra caramel you have (if desired) REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

Ingredients for Caramel and Chocolate Toppings:

Caramel Topping:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. margarine
  • 1 can (14oz.) sweetened condensed milk

Chocolate Topping:

  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips