This is a chocolate overkill dessert! When I make desserts for Easter, I always have a chocolate dessert and several years I have made cheesecake, usually plain with fresh fruit toppings. This year I decided to make a chocolate cheesecake, but not just any chocolate cheesecake, I wanted it to be a real ‘wow’ dessert with plenty of chocolate.
It starts with an Oreo crust. On top of that is a caramel layer and pecans, then the chocolate cheesecake. Covering the whole thing is chocolate ganache. Drizzled on top is caramel sauce and it is sprinkled with chopped pecans, also pressed into the sides, and finished with a little whipped cream piping. It was extremely decadent, rich, and very popular. I’ll definitely make this again for a special event.
For those who look for an exact recipe, I’ll apologize in advance. This isn’t one of them. For those who like to play in the kitchen — this may be right up your alley. I’m trying to give amounts here, but they are guesses at best. For the caramel sauce, Thing 4 and I opened a bunch of caramels and put them in the pan and then I poured some whipping cream from my quart carton and it looked like it wouldn’t be enough, so I popped in a couple more caramels. That’s how most of my baking goes. Your mileage may vary.
24-26 Oreo (or store brand) cookies, crushed
1/4 c. sugar
1/4 c. melted butter
30 vanilla caramels
1/4 – 1/3 c. whipping cream
2 (8 oz) pkgs cream cheese
2 (8 oz) pkgs neufchatel cheese
1 1/2 c. sugar
1/2 c. whipping cream
3 oz. unsweetened chocolate, melted
3 oz. semi-sweet chocolate, melted
1/3 – 1/2 c. whipping cream
8 oz chopped chocolate
caramel sauce (ice cream topping)
Stir together crust ingredients. Press into the bottom of a 10-inch springform pan. Bake at 350 for 10-12 minutes. Cool.
Heat caramels and whipping cream until caramels are melted and smooth. Pour into cooled crust, making sure you don’t spread it completely to the edge of the pan. Leave 1/4-inch band around the edge. Sprinkle liberally with pecans.
In a large mixing bowl, beat the cheeses until smooth and creamy, scraping the sides often; don’t leave any lumps. Add the sugar and beat again. Add the eggs, one at a time, beating until smooth after each addition, scraping the sides and being certain to incorporate any lumps from the bottom of the bowl. Add the whipping cream and melted chocolate and beat until smooth and evenly colored. Pour on top of pecans.
Bake at 325 F for 50 min with a pan of water on the rack below in the oven. Cool completely.
In a small saucepan, heat whipping cream until it simmers. Remove from heat and stir in chocolate until completely melted. Spread over cheesecake.
Garnish with chopped pecans, caramel sauce, and whipped cream. Refrigerate overnight or until serving.