Chocolate Caramel Nut Cheesecake

This is the baking recipe of the week from my cooking board. I think that it turned out great! I do have to say that I think the baking temperature was a bit off. 350 made it crack on top. Next time I might do 350 for the first 10 minutes then turn it down to 325 maybe even 300. I will just have to expirement! The only other change I made was using 3 snickers instead of 2. The 3rd one I chopped up to put on top, then I drizzled the whole top with caramel. It was a big hit at work.

Chocolate Caramel Nut Cheesecake
(Source: Allrecipes)



3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.

3. In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.

4. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.