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Caramel Chocolate Cheesecake
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Cuisine: Dessert
IN THE KITCHEN WITH . . . MAGGIE HORNE, Marietta
Nominated by co-worker Amelia Butler: "I work as an elementary school counselor in Lithia Springs. One of our third-grade teachers is Maggie Horne, and she makes awesome cheesecakes. All of the cheesecakes that I have eaten that Maggie has cooked have been light, never heavy-tasting, and they are delicious. We are like vultures if she brings one to school because everyone wants a piece."
Hands on time: 30 minutes Total time: 6 hours Serves: 12
Ingredients:
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1 (20-ounce) box brownie mix, any variety
1 (10.78-ounce) box Family Pack Twix bars (11 0.98-ounce bars), chopped
2 (8-ounce) packages cream cheese, room temperature
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
1/3 cup Breakstone's Sour Cream
Chocolate syrup and caramel ice cream topping for garnish (about 2 tablespoons each)
Instructions:
Preheat oven to temperature directed on brownie mix. Lightly grease the bottom of a 9-inch springform pan. Prepare the brownies as instructed on the package; pour the batter into the springform pan. Bake about 25 minutes, or until just done. Remove the brownies from the oven; adjust the oven temperature, if necessary, to 350 degrees. Sprinkle about half the chopped Twix bars over the brownies.
In a mixing bowl, combine the cream cheese, sugar and vanilla until well-blended. Add the eggs, one at a time, beating well after each addition. Fold in the sour cream. Pour the cheesecake batter over the brownies.
Place the pan on a cookie sheet and return to the oven. Bake 50 to 55 minutes, or until the center of the cheesecake is just set. Remove from the oven to a cooling rack, loosely covering the cheesecake with a dish towel (to prevent cracks).
Cool for 10 minutes; run a knife around the inside edge to separate the cheesecake from the pan. Let cool about 30 minutes with the towel over the cake, then cool in the refrigerator 4 hours or overnight.
To serve, place the cheesecake on a platter and remove the side of the pan. Top with remaining chopped Twix bars and drizzle with chocolate syrup and caramel sauce.
In a mixing bowl, combine the cream cheese, sugar and vanilla until well-blended. Add the eggs, one at a time, beating well after each addition. Fold in the sour cream. Pour the cheesecake batter over the brownies.
Place the pan on a cookie sheet and return to the oven. Bake 50 to 55 minutes, or until the center of the cheesecake is just set. Remove from the oven to a cooling rack, loosely covering the cheesecake with a dish towel (to prevent cracks).
Cool for 10 minutes; run a knife around the inside edge to separate the cheesecake from the pan. Let cool about 30 minutes with the towel over the cake, then cool in the refrigerator 4 hours or overnight.
To serve, place the cheesecake on a platter and remove the side of the pan. Top with remaining chopped Twix bars and drizzle with chocolate syrup and caramel sauce.
Notes:
Tester's note: For easy chopping of the Twix bars, chill them first, then run them through a food processor. Also, no one will notice if you eat one of the Twix bars and use just 10 in the recipe.
Nutrition:
Per serving: 531 calories (percent of calories from fat, 47), 8 grams protein, 66 grams carbohydrates, 1 gram fiber, 28 grams fat (13 grams saturated), 80 milligrams cholesterol, 346 milligrams sodium.
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