Chocolate Caramel Cheesecake
The original recipe was American: they used low fat and tasteless ingredients. This recipe uses the normal full flavoured ingredients, because: c’mon it’s a dessert!
Serves: 12
Ingredients
Crust
- 2 c cracker crumb
- 1/4 c Margarine; melted
Filling
- 14 oz Caramel
- 5 oz milk
- 16 oz cream cheese
- 1/2 c sugar
- 1 ts Vanilla
- 2 Egg whites; whipped
- 1/2 c chocolate chips
Preparation time
15 minutes
Preparation
Preheat oven to 350 F (176 C). Prepare a 9″ pie pan with cooking spray and flour; set aside. To prepare crust, combine cracker crumbs and margarine in a small mixing bowl.
Press into prepared pan. Bake for 10 minutes; set aside.
In 1 1/2-quart heavy saucepan, melt caramel candy with milk over low heat, stirring frequently, until smooth. Pour over crust.
To prepare remaining filling ingredients, combine cream cheese, sugar, vanilla, egg whites, and chocolate chips. Pour over crust. Bake for 40 minutes.
Loosen cake from rim of pan. Cool.
