Wednesday, May 9, 2012

Chocolate Chip Chsecake/Fudge Truffle Topping

Rose Mary's Notes:

This is my easy go to recipe for any turtle Cheesecake, that I make, and I make my cheesecakes in various shapes, Round, Square as you see here, and also Heart Shape depending on the occassion that I am making it for. It is very simple, and easy, and in the picture that was taken for a photo shoot, I used all halves, and arranged them first on the cake, before adding the remainder of the topping. So it is versatile, just use your imagination.


1/2 stk butter

1 c milk chocolate chips
1 jar(s) (12 ounce) smuckers caramel topping
1 tsp pure vanilla extract
1 c chopped pecans
1 1/2 c graham cracker crumbs
3/4 c plus 3 tablespoons butter, melted

3 pkg 8 oz. each cream cheese softened
3/4 c sugar plus 3 tablespoons
3 lg eggs, room temperature
1 c miniature chocolate chips
1 Tbsp vanilla extract
FOR THE TOPPING: Melt butter in a heavy sauce pan. Add the Chocolate chips and stir over low heat until melted; blend together with the butter.Remove from heat & add vanilla. Stir to mix.Spread warm chocolate over cheesecake & refrigerate 15 minutes. Microwave caramel topping in microwave for about 1 1/2 to 2 1/2 minutes. Add Chopped nuts. Stir to mix.Spread topping mixture over cheesecake. Cool completely before serving. Refrigerate any left overs.
Preheat oven to 450 degrees F. In a medium bowl, combine graham cracker crumbs and 3/4 cup melted butter. Press mixture into the bottom and up sides of a 9 inch springform pan.
In separate bowl, combine cream cheese and sugar. Add eggs one at a time, beating well after each addition. Add remaining 3 tablespoons melted butter, chocolate chips & vanilla. Pour mixture into crust in springform pan and bake in 450 degree oven for 10 minutes.
REDUCE OVEN TEMPERATURE TO 250 DEGREES F. AND BAKE AN ADDITIONAL 35 MINUTES. REMOVE FROM OVEN. Loosen pan and let cool. Then top with turtle topping following directions above. Serve 7 to 9 people.

comments of:
Rose Mary Mogan


No comments:

Post a Comment