3 packages (8-ounces each) cream cheese, softened to room temperature
4 large eggs
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F.
For the crust, use a food processor or rolling pin with plastic bag to finely crush the Oreos. Then add melted butter. Press onto the bottom of a buttered 9-inch (24-cm) springform pan. Set aside.
Make homemade caramel using a recipe of your choosing, or use store-bought caramel. In a medium bowl, take your warm caramel and mix in the chocolate until smooth. If the chocolate does not melt in the caramel, warm the mixture in a microwave for 5 second increments, stirring in between each interval until completely smooth. Next stir in the sour cream.
In a large mixing bowl, beat the cream cheese until fluffy, then gradually stir in the chocolate caramel mixture. Slowly beat in the eggs, one at a time. Then add vanilla.
Pour into springform pan and bake in a larger baking pan (to catch drips) in the middle rack of the oven at 350 degrees F for 50 - 55 minutes. Place a pan filled with hot water on the rack directly below the cheesecake.
After baking, slowly open the oven door just a crack and let the hot air rush out as slowly as possible. Gradually open the oven door a smidgeon more at a time until all the way open. Gradual temperature change is important in order to prevent cracks from forming on the cheesecake. Take out the cheesecake and immediately run a knife around edges of the cheesecake to loosen.
Cool completely in springform pan to room temperature. Transfer cheesecake to refrigerator to chill for at least 6 hours, best overnight.
Storage Note- Cheesecake keeps, covered and chilled, 1 week.
Originally Submitted
10/1/2013
0 Out of 5 from
0 reviews
You can add this Chocolate Caramel Cheesecake recipe to your own private DesktopCookbook.
