I have a great friend who just absolutely loves chocolate! He can have chocolate ice cream with chocolate syrup and chocolate sprinkles and not even bat an eye! I’ve never been that much of a choc-o-holic myself, but he absolutely loves this recipe! The funny part is so do I.

This recipe is great to make because not only does he love it (with all the chocolate), but so do I (with the chocolate caramel combo).

This caramel chocolate cheesecake recipe is perfect for birthdays, nights in, or special occasion parties. You too will find that this easy chocolate cheesecake is a huge crowd pleaser! Try one out for yourself.

Ingredients:

• 3 (8-oz) packages cream cheese, softened
• 1/2 cup sour cream
• 1 cup sugar
• 8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
• 1 chocolate wafer premade crust (or your favorite recipe!)
• 3/4 cup heavy cream
• 4 large eggs
• 1 teaspoon vanilla

Directions:
1) Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden.

2) Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

3) Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

4) Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

5) Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate.

Yum-o! Such a great partnership between caramel and chocolate… you’re sure to wonder why you didn’t stumble across this tasty recipe sooner! Enjoy all you can and wash it down with a big glass of milk…you just might need it.

The trick is that this recipe is basically a banana cheesecake. The banana split part comes in the topping. What an overflow of toppings…but how tasty!

I’m sure you’re just dying to try this recipe out, just as I was, so why wait any longer. Go ahead… get started now.

Yield: 16 servings

Ingredients:

Crust:

• Non-stick cooking spray
• 1 cup packaged chocolate cookie crumbs (such as Oreo)
• 2 tablespoons sugar
• 1 tablespoon butter or stick margarine, melted

Filling:

• 4 (8-ounce) blocks cream cheese, softened
• 1 (8-ounce) carton sour cream
• 1 1/2 cups sugar
• 1 1/2 cups banana; mashed and ripe
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 4 large eggs

Toppings:

• 1/3 cup canned crushed pineapple in juice, drained
• 1/3 cup strawberry sundae syrup
• 1/3 cup chocolate syrup
• 1/4 cup chopped pecans, toasted
• 16 maraschino cherries, drained

Directions:

1) Preheat oven to 325°.

2) To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

3) To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.

4) Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge.

5) Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.

Yum! This delicious (yet unique) cheesecake recipe showcases all the delicious flavors a classic banana split in a new and exciting way. Your friends will be so shocked to see the cheesecake you made them and everyone will be just dying to know the recipe! It can be our little secret!

It’s creamy, it’s thick, it’s original (so you can top it with ANYTHING), and it’s so easy. I, personally, love it with either strawberries or a warm caramel drizzle. It’s great any season and any time of the day.For all the beginner bakers out there and those who just like a little cake every now and them– this recipe truly is amazing!

Yield: 9 or 10 inch cheesecake

Ingredients:

• 1 cup Graham cracker crumbs
• 3 Tbsp. Flour
• 3 Tbsp. Sugar
• 4 Eggs
• 3 Tbsp. Butter; melted
• 1 cup sour cream
• 4 pk (8-oz) cream cheese
• 1 Tbsp. Vanilla
• 1 cup Sugar
• Topping of your choice (optional)

Directions:

1) Preheat oven to 350 F. Mix crumbs, sugar, and butter. Press onto bottom of 9 or 10-inch spring-form pan Bake 10 minutes.

2) Beat cream cheese, sugar, and flour at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour over crust. Bake 1 hour and 10 minutes. Turn oven off and let cake sit in oven with the door propped open until oven has cooled.

3) Loosen cake from rim of pan. Rim can be removed when completely cooled. Best flavor is developed if refrigerated. Any kind of crumbs can be used.

Yum! This New-York cheesecake recipe is just so tasty. Also, with this recipe there are many variations you can try to see what you like best! I’ve substituted nuts, Nilla wafers or even Oreo cookie crumbs for the grham cracker crust. Also, you could try using margarine instead of the butter. I personally, think it skimps down on the flavor, but again, its all about what YOU like.

Even the cream cheese and sour cream can be altered…more or less depending on what you prefer.
That is the great thing about this recipe. It is so hard to mess up and for me, that’s a good thing! I remember that this was one of the first recipes I used when I started baking on my own. It’s delicious and looks lovely, but really– when would New York style cheesecake NOT be good? Never!