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The original recipe is here. My version is a bit different in some regards. Ingredients: For the Crust: About 1/2 a bag of chocolate cookie crumbs (usually around a cup to cup and a half or so, admittedly I'm not super precise here.) 125ml (1/2 cup) unsalted butter (or margarine) melted For the Caramel-Pecan Layer: 1 bottle Smuckers caramel sauce (usually a 473ml bottle) 1 small bag of pecans (smallest available, chopped if you don't want to do it yourself) For the Cheesecake: 32 ounces (4 blocks) cream cheese, at room temperature 1¼ cups granulated sugar 4 eggs, at room temperature ¾ cup heavy cream (depending on location may be called whipping cream instead) 1 tablespoon vanilla extract For the Chocolate Ganache: ¾ cup heavy cream (could be called whipping cream) ¼ cup light corn syrup 1 bag of semisweet chocolate chips/chunks (your call here since they're getting melted anyway) ½ teaspoon vanilla extract OPTIONAL - You could halve the amounts for the ganache as it makes a ton, more than enough to cover the top completely and still have lots left over. If you really like chocolate then go with the full amounts here, otherwise try going with half amounts. Directions: 1. Make the Crust: Preheat oven to 350 degrees F. Toss together the chocolate crumbs and melted butter until all of the crumbs are moistened. Press into the bottom of a large aluminum "roasting/lasagna" pan. (Available at Walmart or most supermarkets.) Place pan in the freezer for 10 minutes. Bake for 7 minutes, or until crust is firm. Remove from oven and cool completely. It should look similar to this: 2. Make the Caramel-Pecan Layer: Chop the pecans if not already done, you can cut them as fine or coarse as you like. (I prefer somewhat fine cuts/small pieces for the most part.) In a small bowl, stir together the Smucker's sauce and pecans. Pour a layer onto the cooled crust and gently spread into an even layer. (I usually end up with a little over half the amount left...) Store the remainder in the fridge until later. 3. Make the Cheesecake: Beat together the cream cheese and sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy/whipping cream and vanilla and beat until well combined, about 1 minute. Pour the batter on top of the caramel-pecan layer and bake for 55-60 minutes, or until the edges are set, but the middle still jiggles a little. 4. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, and place the pan on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight). It might look similar to this (this was baked for one hour): 5. Make the Chocolate Ganache: Combine the heavy/whipping cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for 30 minutes. 6. Pour the final layers: Pour the ganache over the top of the cheesecake, gently spreading it to the edges. Refrigerate for 15 minutes, or until set. Garnish with the remaining/desired amount of caramel sauce and chopped pecans. Here is the cheesecake with the chocolate on: 7. Serve. Leftover cheesecake can be stored, tightly covered, in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. (Though, realistically, it probably won't last beyond a day or two.) And finally the cheesecake in it's final, finished, form: Enjoy!
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The original recipe is here. (My version combines suggestions from several different raters.) Ingredients For the base: 3 (5.28 ounce) package ladyfingers (You may want to go with 2 instead if you don't want to top the cheesecake with them.) 1/4 cup butter, melted 1/4 cup coffee-flavored liqueur (Kahlua or Baileys) For the cheesecake layer: 3 (8 ounce) packages cream cheese 1 (8 ounce) container mascarpone cheese 1/4 cup coffee-flavored liqueur (Kahlua or Baileys) 1 cup white sugar 2 eggs 1/4 cup all-purpose flour For the glaze: 1 package of semisweet chocolate chips/chunks (you choice since they're getting melted either way) 1 cup heavy/whipping cream 1 tablespoon coffee-flavored liqueur (use more if you desire) Directions: 1- Crush the package of ladyfingers to crumbs. Mix the melted butter into the crumbs. Moisten with the coffee liqueur. Press into an aluminum pan. 2- In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add the coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the aluminum pan. 3- Preheat oven to 350 degrees F (175 degrees C). 4- Place cheesecake in a pan of water (filled half full) then place on middle rack of oven. Bake until just set, 40 to 45 minutes. Prop open oven door (a spoon works well here), and turn off the heat. Leave cake to cool in oven for 20 minutes. 5- Remove from oven, and let it finish cooling, about 30 minutes. 6- Refrigerate for at least 3 hours, or overnight. 7- Combine half the chocolate chips/chunks, heavy/whipping cream and liqueur in a sauce pan over medium heat. Stir constantly until thoroughly mixed/melted. 8- Set glaze aside to cool/thicken for 30 minutes. 9- OPTIONAL - If you're placing any lady fingers on top of the cheesecake as garnish, feel free to do so now. (Or wait until the glaze is on, your call really.) 10- Drip the glaze over the top of the cheesecake. 12- Place cheesecake in fridge for at least 30 minutes more. 13- Serve. I've never made this cheesecake before so I'll update later with reactions. EDIT - This one is a keeper. The group I made it for enjoyed it a lot. Lots of comments on this on. It's very good, just a hint of coffee flavour but not too much. (Definitely was a good idea to up the coffee liqueur amount to 1/4 a cup per cookie base and 1/4 cup in cheesecake layer otherwise it would have been too weak. Those who like a stronger coffee flavour may even want to up it further for the cheesecake layer. I wouldn't up it any further for the cookie layer though.)
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