Tin Roof Cheesecake
Yield
6 servingsPrep
20 minCook
1 hrsReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | packages |
graham crackers/wafers
crushed |
*
|
| ⅓ | cup |
sugar
|
|
| 5 | tablespoons |
butter
melted |
|
| 32 | ounces |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 5 | large |
eggs
at room temperature |
|
| ½ | cup |
heavy whipping cream
|
|
| ¼ | cup |
cornstarch
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
peanuts
chopped |
|
| ½ | cup |
chocolate sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | packages |
graham crackers/wafers
crushed |
*
|
| 79 | ml |
sugar
|
|
| 75 | ml |
butter
melted |
|
| 924.8 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 5 | large |
eggs
at room temperature |
|
| 118 | ml |
heavy whipping cream
|
|
| 59 | ml |
cornstarch
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
peanuts
chopped |
|
| 118 | ml |
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℉ (180℃) 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.
