Tin Roof Cheesecake

9 hours Prep: 20 minutes Cook: 1 hours

1043 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	packages	graham crackers	crushed
1/3	cup	sugar
5	tablespoons	butter	melted
32	ounces	cream cheese	softened
1	cup	sugar
5	large	eggs	at room temperature
1/2	cup	heavy whipping cream
1/4	cup	cornstarch
1	teaspoon	vanilla extract
1/2	cup	peanuts	chopped
1/2	cup	chocolate sauce

Directions

Crust:

Mix first three ingredients and pat into 10 inch springform pan over the bottom and up the sides.

Beat the cheese until light.

Add sugar and beat again.

Add eggs, one at a time, beating after each.

Add cream, cornstarch, vanilla and mix well.

Stir in nuts (optional).

Pour into prepared pan.

Drop chocolate sauce in spoonful at a time and swirl with a knife.

Bake at 350 degrees F for 1 hour or so with a pan of water at the bottom of the oven to keep the humidity high.

Cake is done when edges are firm but middle is still somewhat soft.

When possible let the cake cool in the oven with the door ajar but run a knife around the edge of the cake to loosen from pan BEFORE it cools or it will crack down the middle.

Cool several hours or overnight.

Top with more chocolate sauce and peanuts.

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Nutrition Facts

Serving Size 291g

Amount per Serving

Calories 1043 70% of calories from fat

	% Daily Value*
Total Fat 82.0g	125%
Saturated Fat 47.0g	234%
Trans Fat 0.0g
Cholesterol 399mg	133%
Sodium 640mg	27%
Total Carbohydrate 62.0g	21%
Dietary Fiber 1.0g	5%
Sugars 47.0g
Protein 21.0g	42%