Are you looking for a show stopping dessert for the holidays? This is one I can only make once or twice a year because I would eat the whole thing. I have to make it when it is a special occasion and share every piece. I always make it on my husband’s birthday and sometimes Thanksgiving, Christmas or Valentine’s Day. After you try it, you’ll know why you should only make it when you can give it all away. It’s that good.
I never understand why a cheesecake costs so much because it easy to make and quite frugal if you purchase the cream cheese on sale for .99. I’ve used Philly and Aldi brand and can’t tell the difference, especially with all these rich toppings. I also use generic graham crackers over Oreos for the same reason. Plus you can find healthier grahams if desired.
- 1 sleeve graham crackers, crushed and rolled in a gallon freezer bag with rolling pin
- 1 stick butter melted
- 3pkg. (8 oz. each) Cream Cheese, softened
- 3/4cup sugar
- 1Tbsp. vanilla
- 3 eggs
- 1/2 cup Semi-wweet chocolate morsels
- 1T. heavy cream or half and half or whole milk
- 1/2 cup homemade caramel or caramel ice-cream topping, warmed
- 1/2 cup chopped pecan or walnuts
- HEAT oven to 325°F.
- MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch spring form pan.
- BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run a plastic knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- MICROWAVE caramel until slightly warm. Pour over cheesecake. Melt chocolate about 15 to 20 seconds on 50% power. Add cream to prepare to drizzle over cheesecake.I pipe mine through a quart size freezer bag with the corner snipped. I prefer to warm chocolate in a small glass bowl and then transfer to the bag while some recipes say you can warm it in the bag.
- SPRINKLE chopped nuts on top and serve well-chilled or FREEZE. Thaw completely before serving.
This recipe could easily be doubled if you had two spring form pans. I’ve seen cheap pans at thrift stores and Goodwill. Consider buying an extra if you love cheesecake. You could always slice cheesecake into single servings prior to freezing for easy removal and have on hand for unexpected guests. The individual slices will thaw in about fifteen minutes.
Do you make your own cheesecake?