My Chocolate-Caramel Cheesecake Recipe Will Make Your Stomach Happy

There are many different kinds of desserts for people to choose from.  There's ice cream, cookies, cakes, pies, brownies, etc.  But, out of all the types of desserts, I think I can say that cheesecake has got to be the favorite. I mean, who doesn't like cheesecake(besides those who are lactose intolerant).  I, myself, have tried pretty much every flavor of cheesecake under the sun.  But, now long ago, I stumbled upon a recipe for chocolate-caramel cheesecake that makes my mouth water every time I think about it.  I won't go into detail of where I found this recipe because I don't remember.  I just know I found it somewhere on the internet when I was searching for recipes.  Anyways, after I found the recipe, I made it for a Christmas party.  After my first taste, my taste buds went on a joy ride to the moon.  It was perfect.  The best cheesecake I could ever remember tasting.  It's the kind of taste that makes people want to tell someone about it.  So here it is.

How I make chocolate-caramel cheesecake

Ingredients:

1/4 cup of melted butter
1-1/3 cups of shortbread cookie crumbs

For the filling:
1 lightly beaten egg yolk
2 lightly beaten eggs
1/4 cup of milk
2 tbsp. of all-purpose flour
1 tbsp. of vanilla extract
3/4 cup of sugar
1/4 cup of packed brown sugar
3 packages of softened cream cheese(8 ounces each)

For the topping:
2 tbsp. of caramel ice cream topping
1/2 cup of chocolate chips
1/2 cup of toasted chopped pecans
1-1/2 tsp. of shortening

Instructions:

Get a small bowl.  Then, combine the butter and cookie crumbs in the bowl.  Next, get a 9-inch springform pan and press onto the bottom of the pan.  Then, set the pan aside.

Get a large bowl.  Put the sugars, vanilla, and cream cheese into the bowl and beat until it's smooth.  Then, take the flour and milk and beat it into the bowl.  Then, add the eggs and egg yolk.  This time, beat it in on a low speed setting until it's combines.  Then, pour the ingredients into the crust and place on a baking sheet.

Turn the oven to 325 degrees and bake for around 45 to 50 minutes.  Make sure the center of the cheesecake is almost set.  If not, keep baking until it is.  Then, take it out of the oven and let it cool for at least 10 minutes.  Then, loosen the cheesecake by running a knife along the edge of the pan.  Then, let it cool for another hour.  After that, put it in the refrigerator for at least 5 to 6 hours.

After this, melt the shortening and chocolate chips by microwaving them.  Then, stir until it smooths out.  Then, take out the cheesecake and top it with the caramel topping, drizzle with chocolate mixture, and pecans.

And that's how it's done

When I first made this cheesecake, it was for our annual Christmas party.  Everybody else had their dishes, but when I brought in the chocolate-caramel cheesecake, every eye followed my every move until I set it down on the table.  And, after a couple of hours, I had received quite a few good remarks and the cheesecake was completely wiped out.  So, I hope you enjoy this recipe as much as I do.