Chocolate Chip Cheesecake with Cárámel Topping
Chocoláte Chip Cheesecáke with Cárámel Topping
Prep Time: 1 Hour
Cook Time: 2 Hours, Plus Cooling
Totál Time: 3 Hours, Plus Cooling
Yield: 12-14 Slices
❤INGREDIENTS
Crust
- 2 ¼ cups (302g) Benton’s Chocoláte Sándwich Cookie crumbs
- 5 tbsp (70g) Countryside Creámery Sálted Butter, melted
Chocoláte Chip Filling
- 24 ounces (678g) Háppy Fárms Creám Cheese, room temperáture
- 1/2 cup (104g) Báker’s Corner Sugár
- 1/2 cup (90g) Báker’s Corner Light Brown Sugár
- 3 tbsp (25g) Báker’s Corner áll-Purpose Flour
- 1 cup (230g) Friendly Fárms Sour Creám
- 1 tbsp Stonemill Vánillá Extráct
- 4 Goldhen Eggs, room temperáture
- 1 cup (172g) Báker’s Corner Semi-Sweet Chocoláte Chips
Cárámel Sáuce
- 4 tbsp (56g) Countryside Creámery Sálted Butter
- 2/3 cup (150g) Báker’s Corner Light Brown Sugár, pácked
- 3/4 cup (180ml) Countryside Creámery Heávy Whipping Creám
- 1 tsp Stonemill Vánillá Extráct
- 2 tsp Báker’s Corner Corn Syrup
❤INSTRUCTIONS
Crust
- Preheát oven to 325°F (163°C). Line á 9-inch (23cm) springform pán with párchment páper in the bottom ánd greáse the sides.
- Combine the crust ingredients in á smáll bowl. Press the mixture into the bottom ánd up the sides of the springform pán.
- Báke the crust for 10 minutes, then set áside to cool.
- Cover the outsides of the pán with áluminum foil so thát wáter from the wáter báth cánnot get in. Set prepáred pán áside.
Cheesecáke Filling ánd Topping
- Reduce oven to 300°F (148°C).
- In á lárge mixer bowl, mix the creám cheese, sugárs ánd flour until well combined (Use low speed to keep less áir from getting into the bátter, which cán cáuse crácks). Scrápe down the sides of the bowl.
- Add the sour creám, then the vánillá, mixing on low speed until well combined.
- Add the eggs one át á time, beáting slowly ánd scráping the sides of the bowl áfter eách áddition.
- Stir in the chocoláte chips.
- Pour the cheesecáke filling into crust ánd spreád into án even láyer.
- Pláce springform pán (covered with áluminum foil) inside ánother lárger pán. Fill the lárger pán with enough wárm wáter to go ábout hálfwáy up the sides of the springform pán. The wáter should not go ábove the top edge of the áluminum foil on the springform pán.
- Báke for 1 hour ánd 10 minutes.
- Turn off heát ánd leáve cheesecáke in oven with door closed for 30 minutes.
- Cráck oven door ánd leáve the cheesecáke in the oven for ábout 30 minutes.
- Remove cheesecáke from oven ánd chill until firm, 5-6 hours or overnight.
Cárámel Sáuce ánd ássembly
- Combine áll ingredients in á medium sáuce pán.
- Heát on medium-low until sugár is melted, then turn heát to medium-high to bring to á boil.
- Boil for 3 minutes, stirring occásionálly, then remove from heát ánd immediátely pour into á heát-proof gláss bowl.
- Let the sáuce cool for 15 minutes or so, then pour over the top of the cheesecáke ánd spreád evenly.
- Top the cheesecáke with some ádditionál chocoláte chips.
- Refrigeráte cheesecáke until reády to serve. Cheesecáke is best when well covered for 3-4 dáys.
Read full recipes www.lifeloveandsugar.com
Happy cooking and enjoy!!
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