photo: www.verybestbaking.com
French Chocolate Cheesecake
Ingredients:
CRUST:
- 2 cups walnut halves
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup (1/2 stick) butter, melted
FILLING:
- 2 cups heavy whipping cream
- 3 cups (18 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 3 pkgs. (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs, lightly beaten
CARAMEL SAUCE:
- 1/4 cup (1/2 stick) butter
- 1 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1 cup heavy whipping cream, whipped
Instructions:
FOR CRUST:
PREHEAT oven to 350° F.
PLACE nuts, brown sugar, flour and butter in food processor container;
cover. Process until mixture resembles coarse meal. Press onto bottom of
ungreased 10-inch springform pan.
BAKE for 5 minutes. Cool completely in pan on wire rack.
FOR FILLING:
HEAT cream in medium saucepan over medium heat just to boiling. Remove
from heat; stir in morsels. Let stand for 5 minutes. Stir until
chocolate is melted. Cool for 15 minutes.
BEAT cream cheese and granulated sugar in large mixer bowl on medium
speed until smooth. Add chocolate mixture; beat on low speed until just
combined. Add eggs; stir until just combined. Pour into prepared crust.
Place pan on baking sheet.
BAKE for 55 to 60 minutes minutes or until edge is set but center still
moves slightly. Cool in pan on wire rack for 15 minutes; run knife
around edge of cheesecake. Cool for 30 minutes. Remove side of
springform pan. Cool completely on wire rack. Cover; refrigerate for at
least 4 hours or overnight.
FOR CARAMEL SAUCE:
MELT butter in small saucepan. Stir in brown sugar and cream. Bring
mixture to a boil. Reduce heat to low; boil, uncovered, for 5 minutes.
Cool slightly.
