May 22, 2010

CHOCOLATE CARAMEL CHEESECAKE



 

1/2 c. Nestle Toll House semi sweet chocolate mini morsels
1/3 c. (5 1/3 tbsp.) butter
1 1/2 c. Quaker Oats (quick or old fashioned, uncooked)
1/2 c. all purpose flour
1/4 c. firmly packed brown sugar

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. Nestle Toll House semi sweet chocolate mini morsels
1 (12.25 oz.) jar caramel ice cream topping, divided (about 1 cup)
1 tbsp. all purpose flour
2 (8 oz.) pkgs. cream cheese, softened


Heat oven to 350 degrees. Grease bottom and side of 9 inch springform pan or 9 x 9 baking pan. For crust, melt morsels and butter in large saucepan over low heat; cool slightly. Stir in oats, flour and brown sugar, mix well. Press firmly onto bottom and 1 inch up side of pan. Bake 10 minutes. Cook completely. For filling, beat cream cheese, sugar and vanilla at medium speed of electric mixer until creamy. Add eggs, one at a time, beating well; stir in morsels. Pour over crust. Combine 1/3 cup caramel topping and 1 tablespoon flour; mix well. Spoon caramel mixture over filling; swirl with knife. Bake 40 to 50 minutes or until center is set; cool. Chill 6 hours or overnight. Remove rim. To serve, drizzle with remaining caramel topping. Store covered in refrigerator. 16 servings.

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