My wonderful children – knowing my love for chocolate – made me a very special dessert for Mother’s Day – chocolate cheesecake with caramel and peanut topping.
This was their first attempt at cheesecake and although it wasn’t as pretty as the picture in the cookbook, but it sure did taste good!
Chocolate Cheesecake with Caramel Peanut Topping
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
1/3 cup cocoa powder
1 pkg. (14 0z.) caramels
1 can (5 oz.) evaporated milk
1 cup peanuts, chopped
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
3/4 cup dark chocolate, melted
Combine graham cracker crumbs, cocoa powder and melted butter. Press crumb mixture evenly on bottom and 1-inch up sides of a 9-inch spring form pan. Bake at 350 degrees for 6 to 8 minutes. Cool.
Combine caramels and milk in heavy saucepan (or in microwave safe bowl and melt in the microwave). Cook over low heat until melted, stirring often. Mix in chopped peanuts. Set aside.
Beat cream cheese at high speed with electric mixer until light and fluffy, Gradually add sugar, mixing well.
Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, beat until blended. Pour over graham cracker crust.
Bake at 350 degrees for 30 minutes. Remove from oven and pour caramel and peanut mixture on top. Run knife around edge of pan to release sides.
Let cool to room temperature. Cover and chill 8 hours.
What a blessed momma I am!