mudbug
Chef Extraordinaire
I predict that you will rise up and call me blessed when you eat this:
2 cups chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
three 8-oz packages cream cheese softened
1-1/4 cups sugar
4 large eggs
one 8-oz carton sour cream
1 T vanilla extract
1/4 cup butter
1 cup (6 oz) semisweet choc chips
12-oz jar caramel topping
1 cup chopped toasted pecans
Combine first 3 ingredients, stir well. Firmly press mixture on bottom and 1 inch up sides of lightly greased 9-in springform pan. Bake at 325 for 10 minutes. Cool in pan on wire rack.
Beat chream cheese at medium speed of an electric mixer until creamy; gradually add 1-1/4 cups sugar, beating well. Add eggs one at a time, beating well after each addition and scraping sides and bottom, as needed (this part is impo'tant--mud). Sire in sour cream and vanilla. Pour batter into prepared crust and bake at 325 for 1 hour 5 minutes. The center will not be ocmpletely set. Turn oven off and partially open oven door (I stick a wooden spoon in the door and "close"-mud). Leave cheesecake in oven 1 hour, then remove to wire rack to cool completely. Cover and chill for at least 8 hours. Carefully release from pan and transfer cheesecake to serving plate.
Now for the killer part!
Melt 1/4 cup butter in small heavy saucepan and add chocolate morsels. Stir over low heat just until chocolate melts and mixture blends. Spread warm chocolate over cheesecake and chill 15 minutes.
Combine caramel topping and pecans in a small saucepan. Bring to a boil, stirring constantly, over medium heat. Boil 2 minutes. Remove from heat and cool 5 minutes. Spread over chocolate, cool completely. Serve immediately, or cover and chill.[/i]
2 cups chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
three 8-oz packages cream cheese softened
1-1/4 cups sugar
4 large eggs
one 8-oz carton sour cream
1 T vanilla extract
1/4 cup butter
1 cup (6 oz) semisweet choc chips
12-oz jar caramel topping
1 cup chopped toasted pecans
Combine first 3 ingredients, stir well. Firmly press mixture on bottom and 1 inch up sides of lightly greased 9-in springform pan. Bake at 325 for 10 minutes. Cool in pan on wire rack.
Beat chream cheese at medium speed of an electric mixer until creamy; gradually add 1-1/4 cups sugar, beating well. Add eggs one at a time, beating well after each addition and scraping sides and bottom, as needed (this part is impo'tant--mud). Sire in sour cream and vanilla. Pour batter into prepared crust and bake at 325 for 1 hour 5 minutes. The center will not be ocmpletely set. Turn oven off and partially open oven door (I stick a wooden spoon in the door and "close"-mud). Leave cheesecake in oven 1 hour, then remove to wire rack to cool completely. Cover and chill for at least 8 hours. Carefully release from pan and transfer cheesecake to serving plate.
Now for the killer part!
Melt 1/4 cup butter in small heavy saucepan and add chocolate morsels. Stir over low heat just until chocolate melts and mixture blends. Spread warm chocolate over cheesecake and chill 15 minutes.
Combine caramel topping and pecans in a small saucepan. Bring to a boil, stirring constantly, over medium heat. Boil 2 minutes. Remove from heat and cool 5 minutes. Spread over chocolate, cool completely. Serve immediately, or cover and chill.[/i]
