Recipes...CHOCOLATE CARAMEL CHEESECAKE TART cake
substances
For the Crust
20 cream-filled cookies, beaten with the filling
1/three cup butter, melted
For the Cheesecake Layer
2 - eight ounce programs cream cheese, softened
1 1/2 cups powdered sugar
1/2 cup caramel ice cream topping
1 half cups Cool Whip
1 teaspoon coarse sea salt
For the Chocolate Layer
half cup dark chocolate chips
1/4 cup heavy whipping cream
For the Caramel Layer
15 caramel squares
1/four cup caramel ice cream topping
2 Tablespoons heavy whipping cream
1/4 cup pecan chips
1/4 cup mini chocolate chips
coarse sea salt
instructions
Preheat the oven to 350 degrees. Line a nine inch springform pan with parchment paper.
mix together the cookie crumbs and melted butter. Press the aggregate firmly into the lowest of the prepared pan. Bake for 10 minutes. Cool absolutely.
Beat collectively the cream cheese and powdered sugar until creamy. add 1/2 cup caramel topping and beat again.
Fold in the Cool Whip and sea salt. unfold over the cooled crust and refrigerate at least one hour.
bring the heavy whipping cream to a boil and put off without delay. Stir in the chocolate chips until melted and creamy. Cool 10 minutes, then unfold over the top of the cheesecake layer. Refrigerate for 10-15 minutes.
place the unwrapped caramels and caramel topping in a saucepan. prepare dinner over low warmth until melted. Stir inside the heavy cream until creamy. let cool 5-8 minutes, stirring often. unfold over the chocolate layer and top with pecans and chocolate chips. Sprinkle with sea salt, if desired.
Refrigerate for at the least an hour earlier than serving. cut into 10-12 slices. Refrigerate leftovers.
Notes
*This recipe has been adapted from this Gooey Chocolate-Caramel fantasy
For the Crust
20 cream-filled cookies, beaten with the filling
1/three cup butter, melted
For the Cheesecake Layer
2 - eight ounce programs cream cheese, softened
1 1/2 cups powdered sugar
1/2 cup caramel ice cream topping
1 half cups Cool Whip
1 teaspoon coarse sea salt
For the Chocolate Layer
half cup dark chocolate chips
1/4 cup heavy whipping cream
For the Caramel Layer
15 caramel squares
1/four cup caramel ice cream topping
2 Tablespoons heavy whipping cream
1/4 cup pecan chips
1/4 cup mini chocolate chips
coarse sea salt
instructions
Preheat the oven to 350 degrees. Line a nine inch springform pan with parchment paper.
mix together the cookie crumbs and melted butter. Press the aggregate firmly into the lowest of the prepared pan. Bake for 10 minutes. Cool absolutely.
Beat collectively the cream cheese and powdered sugar until creamy. add 1/2 cup caramel topping and beat again.
Fold in the Cool Whip and sea salt. unfold over the cooled crust and refrigerate at least one hour.
bring the heavy whipping cream to a boil and put off without delay. Stir in the chocolate chips until melted and creamy. Cool 10 minutes, then unfold over the top of the cheesecake layer. Refrigerate for 10-15 minutes.
place the unwrapped caramels and caramel topping in a saucepan. prepare dinner over low warmth until melted. Stir inside the heavy cream until creamy. let cool 5-8 minutes, stirring often. unfold over the chocolate layer and top with pecans and chocolate chips. Sprinkle with sea salt, if desired.
Refrigerate for at the least an hour earlier than serving. cut into 10-12 slices. Refrigerate leftovers.
Notes
*This recipe has been adapted from this Gooey Chocolate-Caramel fantasy
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