Chocolate Caramel Cheesecake
Print Category Cheese Thematic No thematic Source Rice Krispies Evaluation
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Ingredients
- 750 mL 3 cups RICE KRISPIES* cereal
- 75 mL 1/3 cup firmly packed brown sugar
- 45 mL 3 tbsp margarine
- 150 mL 2/3 cup mini chocolate chips
- 75 mL 1/3 cup chopped pecans
- 2 pkgs 250 g light cream cheese, softened
- 175 mL 3/4 cup granulated sugar
- 2 eggs
- 1 mL 1/4 tsp salt
- 5 mL 1 tsp vanilla
- 250 mL 1 cup low-fat sour cream
- 150 mL 2/3 cup caramel ice cream topping
preparation
- In food processor, combine cereal, brown sugar and margarine. Process until it becomes fine crumbs. Press into bottom and halfway up sides of 23 cm (9-inch) springform pan coated with cooking spray. Bake at 180°C (350°F) about 8 minutes.
- In small bowl mix together chocolate chips and pecans. Remove 50 mL (1/4 cup); set aside for topping. Sprinkle remainder of mixture over baked crust.
- In large bowl with electric mixer, beat together cream cheese and sugar on medium until smooth. Beat in eggs one at a time, mixing well after each addition. Mix in salt, vanilla and sour cream. Pour into prepared crust.
- Return to oven. Bake about 40 minutes or until set in center and pulls away from edges. Remove from oven and immediately run knife around edge to prevent cracking. Cool 1 hour; remove outer ring. Chill at least 2 hours before serving. Cut into wedges, place on serving plates. Sprinkle tops with a little of the reserved chocolate/pecan mixture and drizzle each with 15 mL (1 tbsp) caramel topping.
Cook commentary
10 servings
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