Chocolate-Crusted Creamy Caramel Cheesecake

C is for cheesy, creamy, chocolaty, carmel, calories

H ello...there are toffee chunks in the batter

E xtreme opposite of beefcake

E stelle Getty & The Golden Girls ate tons of it

S o not lactose free

E ww...grossest pick-up line: "Show me a little cheesecake"

C heering at a Phish concert, yell "cheesecake" to fit in

A erosmith claims cheesecake is "looser than her sister"

K nown eatery (think: Factory) sells double-digit-priced-slice

E rroneous to call it a cake- technically, it's an unleavened pie

Excerpted from Bite Me by Julie Albert & Lisa Gnat (Kyle Books; 2010).

Chocolate-Crusted Creamy Caramel Cheesecake

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    1.5 cups Oreo baking crumbs 1 cup sugar (for filling)
    1/2 cup melted butter 4 large eggs (for filling)
    1/4 cup whipping cream 1.5 tsp vanilla extract (for filling)
    1 cup semi-sweet chocolate 2 cups chopped toffee bits (Heath or Skor bar, for filling)
    4 (8oz/250g) packages cream cheese, softened (for filling) 1/4 cup purchased caramel sauce (for filling)


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    • 1

      Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil.

    • 2

      For the crust, in a medium bowl, combine Oreo baking crumbs and melted butter. Press the mixture evenly and firmly over the bottom and halfway up the sides of the springform pan. In a small saucepan, bring the whipping cream to a simmer over low heat. Add semi-sweet chocolate and stir until melted. Remove from heat and pour evenly over the crust.

    • 3

      Chill crust in refrigerator to firm slightly while preparing the filling.

    • 4

      For the filling, using an electric mixer, beat the cream cheese on medium speed until smooth, scraping the bowl several times. Gradually add the sugar and continue to beat the mixture. One at a time, beat in the eggs, scraping the bowl as needed. Using a spatula fold in vanilla extract and toffee bits. Pour mixture into prepared crust. Finish by spooning caramel sauce over the top. Place pan on a baking sheet and bake 65-70 minutes. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate at least 6 hours before serving.

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