I recently had a Pampered Chef party at my house. These get-togethers are the time to try out decadent dessert recipes because I know I won't be left with an entire cheesecake to eat by myself when it's over. So, I made a can of the Dulce de Leche from THIS tutorial and decided it would be the perfect topping to a homemade chocolate cheesecake.
Caramel-Topped Chocolate Cheesecake
1/3 cup butter or margarine, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk
2 cups semi-sweet chocolate chips, melted
4 large eggs
2 teaspoons vanilla extract
One can Dulce de Leche from THIS tutorial (or 1 cup of any caramel sauce)
Chocolate Chips for the top
Combine butter, graham cracker crumbs and sugar; press on bottom of 9-inch springform pan.
In large mixing bowl, beat cream cheese until fluffy.
Gradually beat in condensed milk until smooth.
Melt the 2 cups of chocolate chips in the microwave in 30 second intervals.
Add the melted chocolate, vanilla extract, and eggs, to the cream cheese mixture. Beat until combined.
Pour the chocolate cream cheese mixture into the springform pan.
Bake at 300 degrees for 65 minutes or until cake center is set. (I suggest a pan of hot water beneath the cheesecake to prevent cracking). When the baking time ends, turn off the oven and crack the door. Let the cheesecake sit in the oven for an hour to cool.
Once the cheesecake is cooled, spread the caramel sauce over the top, and refrigerate for at least 5 hours or overnight.
Sprinkle with chocolate chips and serve.