My only contribution to Thanksgiving this year? This cheesecake! It takes a bit of time to make, but so worth it. I had Caitlin unwrapping caramels while I made the crust. (she thought it was fun!) We mixed up the batter, baked and let it refrigerate overnight. The nice thing about this cheesecake is that you don't need to worry about it cracking. You're going to cover the it all up anyway! Mine didn't crack, but the edges did turn a little brown.
There are a few small changes I plan to make the next time I bake this cheesecake. First, I will cut the amount of butter in the crust. It was a sticky mess as I tried to press it into the pan. Also, be sure to place a pan under the cheesecake as it bakes. Mine started dripping butter onto the bottom of the oven and smoked up the entire house! Second, the caramel was a little too thin and ran everywhere, so a little less milk might work better for that (or use homemade caramel). And lastly, I drizzled chocolate syrup on top instead of melting the semisweet chocolate. Overall, it was pretty fantastic. It certainly lives up to it's name!
Be sure to visit Meal Planning Magic for all of the Blog Hop information and the links at the bottom of this post to see the other treats that everyone has made so far.
Source: Kraft Recipes
- 24 OREO Cookies, finely crushed (about 2 cups)
- 6 Tbsp. butter or margarine, melted
- 1 pkg. (14 oz.) KRAFT Caramels
- 1/2 cup milk
- 1 cup chopped PLANTERS Pecans
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 Tbsp. vanilla
- 3 eggs
- 2 oz. BAKER'S Semi-Sweet Chocolate
Heat oven to 325°F.
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Microwave caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Microwave reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.