A basic cheesecake is filled with chocolate and caramel candies and sits on a chocolate wafer crust. A drizzle of chocolate and caramel sauce puts the finishing touches on this mouth-watering dessert recipe.
3 - 8ounce packages cream cheese at room temperature
1 and ½ cup sugar
4largeeggs at room temperature
1 and ¼ cup caramel filled chocolate candies like Rolos brand
Combine crushed crackers, sugar and butter with a fork. Press in a 9-inch springform pan. Set aside.
Preheat oven to 350°F.
In a shallow oven-safe pan, I use a 9x13-inch casserole dish, fill with 4 cups water.
Place pan with water on the lowest rack in the oven.
Place another rack in the center of the oven. On the top rack will be the one you bake the cheesecake on.
Blend 1 and 1/2 cup sugar and cream cheese in mixer until smooth.
Add salt and flour. Beat until creamy and all lumps are out but don’t overbeat.
Add eggs, one at a time until just combined, add vanilla and combine completely.
Make sure the mixture is lump-free and smooth.
Pour into prepared springform pan.
Place chocolate candies evenly on cheesecake. You do not have to press them into the cheesecake, they will sink as the cheesecake bakes.
Bake 45 minutes at 350 degrees F.
The top of cheesecake will turn from glossy to matte when cooked. A 2 to 3 inch circle in the center will be 'giggly' when it's done. This will firm up as it cools and sets.
Turn oven off and open oven door slightly, but leave cheesecake in oven and undisturbed for 10 to 15 minutes.
After this time, allow cheesecake to cool completely on a wire rack on the countertop.
After the cheesecake is completely cool, refrigerate overnight or at least 12 hours before cutting.
Before serving top with more Rolo candies and chocolate and caramel sauce. I used 1 cup of Rolos and about 1/4 cup store-bought ice cream chocolate sauce and 1/4 cup store-bought ice cream caramel sauce to garnish.
Cool completely about 2 hours before refrigerating. Refrigerate 8 hours before slicing.