Cheesecake of the Month – November 2015!

Here’s a new cheesecake recipe (courtesy of Philadelphia Cream Cheese) that is sure to please.  I haven’t tried it (yet), but it certainly sounds like a winner!  Thank you Martha for sharing this recipe with me.

Caramel Pretzel Cheesecake

2 cups finely crushed pretzels
2 cups sugar, divided
3/4 cup butter, melted
4 packages (8-ounce) cream cheese
3 Tablespoons butterscotch-flavored liqueur
5 eggs
1/4 cup caramel sauce
1-1/4 cups whipping cream, divided
1-1/4 cups semi-sweet chocolate chips

1. Preheat oven to 350 degrees.

2.  Combine pretzel crumbs, 1/2 cup sugar and butter; press on to bottom and up the sides of a 9″ springform pan.

3.  Reserve 2 Tablespoons of the remaining sugar.  Beat remaining sugar with the cream cheese in a large bowl until blended.  Add the liqueur and mix well.  Add the eggs, one at a time, mixing on low speed just until blended; pour the mixture into the crust.

4.  Bake for 1 hour to 1 hour and 5 minutes, or until the center is almost set (there should be a slight jiggle).  Cool on wire rack for an hour before transferring to the refrigerator (for at least 4 hours).

5.  Spoon caramel sauce over the cheesecake (to within 2″ of the edge).  Bring 1/4 cup of whipping cream to boil in a small saucepan.  Remove from the heat and add the chocolate chips.  Stir until melted.  Let stand for about 10 minutes (or until it is slightly thickened).  Pour over the cheesecake, spreading to completely cover the top.

6.  Beat the remaining cream in a medium bowl with a mixer on high speed until soft peaks form.  Add the remaining sugar and beat until stiff peaks form.  Spoon into a pastry bag fitted with a star tip and pipe the whipped cream onto the top of the cheesecake prior to serving.


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