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Caramel Chocolate Chip Cheesecake

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Recipe

 

Yield

1 cake

Prep

40 min

Cook

90 min

Ready

10 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¾ cup rolled oats
quick
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¾ cup walnuts
chopped
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¾ cup brown sugar, light
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½ teaspoon cinnamon
ground
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¼ cup butter
melted
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24 ounces cream cheese
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cup brown sugar, dark
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cup corn syrup, dark
5 teaspoons cornstarch
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3 large eggs
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1 each egg yolks
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1 ½ teaspoons vanilla extract
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1 cup chocolate chips
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Ingredients

Amount Measure Ingredient Features
177 ml rolled oats
quick
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177 ml walnuts
chopped
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177 ml brown sugar, light
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2.5 ml cinnamon
ground
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59 ml butter
melted
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693.6 ml/g cream cheese
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79 ml brown sugar, dark
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79 ml corn syrup, dark
25 ml cornstarch
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3 large eggs
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1 each egg yolks
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7.5 ml vanilla extract
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237 ml chocolate chips
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Directions

In a medium bowl, stir together the oats, nuts, brown sugar and cinnamon.

Add melted butter and stir until well combined.

Press evenly into the bottom of a greased 9-inch springform pan.

Bake at 350℉ (180℃) F for 18 to 20 minutes or until light brown.

Set aside to cool.

In a large bowl, combine cream cheese, brown sugar, corn syrup and corn starch.

Beat with mixer until smooth.

Add eggs, and egg yolk, one at time, beating well after each addition.

Stir in vanilla extract.

Pour mixture over crust.

Bake at 350℉ (180℃) F for 15 minutes.

Lower the temperature to 225 degrees F and bake for 40 minutes.

Sprinkle the chocolate chips over top of cake and bake for 35 minutes or until the top no longer looks wet or shiny.

Remove cake from oven and run a knife around the inside edge of pan.

Turn oven off; return the cake to the oven for an additional hour.

Chill, uncovered overnight.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 111674% from fat
 % Daily Value *
Total Fat 92g 141%
Saturated Fat 48g 239%
Trans Fat 0g
Cholesterol 381mg 127%
Sodium 693mg 29%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 19%
Sugars g
Protein 57g
Vitamin A 58% Vitamin C 1%
Calcium 20% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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