September 5, 2017 at 3:32 p.m.
1/2 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 1/2 tablespoons flour
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 tablespoons whipping cream (or milk)
Preheat oven to 450 degrees. Combine cookie crumbs and butter in medium bowl; press into a 9-inch pan.
Beat cream cheese in large bowl until creamy. Add sugar, flour, vanilla and salt; mix well. Add eggs one at a time, beating after each addition. Blend in cream. Pour over crust. Bake 10 minutes. Reduce heat to 200 degrees and continue to bake 35 to 40 minutes.
Combine half a bag of caramels (7 ounces) and one-third cup whipping cream in a small saucepan; stir over low heat until smooth.
Combine four 1-ounce squares of semisweet chocolate, one teaspoon butter and three tablespoons of whipping cream in small saucepan; stir on low heat until smooth.
Drizzle the toppings over cheesecake; refrigerate. Add pecans before serving if desired.[[In-content Ad]]
To Submit an Event Sign in first
No calendar events have been scheduled for today.