Chocolate cookies, finely ground
|
9 ounces
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Butter, unsalted, melted
|
6 tablespoons
|
Cream cheese, room temperature
|
32 ounces
|
Sugar
|
1 ¼ cups
|
Eggs
|
5
|
Vanilla extract
|
1 ½ teaspoons
|
Cream
|
3 tablespoons
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Chocolate, semisweet, chopped
|
4 ounces
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Caramel sauce
|
1 cup
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Pecans, whole, toasted
|
½ cup
|
- Preheat oven to 350°F.
- Blend butter with cookies.
- Press mixture into bottom and up sides of springform pan with 3/4 –inch-high sides.
- Using an electric mixer, beat cream cheese in a large bowl until fluffy.
- Gradually add sugar, and beat until smooth; mix in vanilla.
- Bring cream to simmer in heavy small saucepan; reduce heat to low.
- Add chocolate, and stir mixture is melted and smooth; remove from heat.
- Pour half of cream cheese mixture into crust.
- Spoon half of chocolate mixture over by tablespoons, spacing evenly.
- Using tip of knife, swirl chocolate mixture into the filling.
- Spoon remaining cream cheese mixture over the filling, and spoon remaining chocolate mixture over by tablespoons; swirl into filling.
- Bake until sides are set, and center moves slightly when the pan is shaken, about 1 hour and 5 minutes.
- Cook pan on rake; chill overnight.
- Using a small knife, cut around the pan sides to loosen the cake.
- Release the springform pan sides.
- Drizzle ¼ cup caramel sauce over the top of the cake; garnish with toasted pecans.
- Pass the remaining sauce separately.
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