French Chocolate Cheesecake (With Caramel Sauce)

Name: French Chocolate Cheesecake (With Caramel Sauce)
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 14-16 serving(s)
Ingredients: 2 cups walnut halves; 1/4 cup packed brown sugar; 2 tablespoons all-purpose flour; 1/4 cup butter, melted (1/2 stick); 2 cups heavy whipping cream; 3 cups semisweet chocolate morsels (18 ounces); 3 (8 ounce) packages cream cheese, softened; 1 cup granulated sugar; 4 large eggs, lightly beaten; 1/4 cup butter (1/2 stick); 1 cup packed brown sugar; 1/2 cup heavy whipping cream; 1 cup heavy whipping cream, whipped

Submitted by gailanng

"Allow the cream cheese to come to room temperature, otherwise the cake may become grainy. 1st Prize winning recipe from Marcia Gerdes of Klamath Falls for Nestles Chocolate. Hey, I just had a thought. Maybe sprinkle a few granules of sea salt over the top!"

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Ready In:: 1hr 40mins
Ingredients:: 13
Serves:: 14-16

ingredients

CRUST
2 cups walnut halves
¹⁄₄ cup packed brown sugar
2 tablespoons all-purpose flour
¹⁄₄ cup butter, melted (1/2 stick)
FILLING
2 cups heavy whipping cream
3 cups semisweet chocolate morsels (18 ounces)
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
4 large eggs, lightly beaten
CARAMEL SAUCE
¹⁄₄ cup butter (1/2 stick)
1 cup packed brown sugar
¹⁄₂ cup heavy whipping cream
1 cup heavy whipping cream, whipped

directions

FOR THE CRUST: Preheat oven to 350°F.
Place nuts, brown sugar, flour and butter in food processor container; cover. Process until mixture resembles coarse meal. Press onto bottom of ungreased 10-inch springform pan.
Bake for 5 minutes. Cool completely in pan on wire rack.
FOR THE FILLING: Heat cream in medium saucepan over medium heat just to boiling. Remove from heat; stir in morsels. Let stand for 5 minutes. Stir until chocolate is melted. Cool for 15 minutes.
Beat cream cheese and granulated sugar in large mixer bowl on medium speed until smooth. Add chocolate mixture; beat on low speed until just combined. Add eggs; stir until just combined. Pour into prepared crust. Place pan on baking sheet.
Bake for 55 to 60 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack for 15 minutes; run knife around edge of cheesecake. Cool for 30 minutes. Remove side of springform pan. Cool completely on wire rack. Cover; refrigerate for at least 4 hours or overnight.
FOR THE CARAMEL SAUCE: Melt butter in small saucepan. Stir in brown sugar and cream. Bring mixture to a boil. Reduce heat to low; boil, uncovered, for 5 minutes. Cool slightly.
Serve cheesecake with warm Caramel Sauce and whipped cream.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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