When you want to wow your guests you can never go wrong with cheesecake especially if it is a fudgy marbled one topped with lots of pecans, caramel, chocolate syrup and chocolate chips. Yum.
I was intrigued by the addition of lime juice to the batter…it nicely cuts the sweetness of the cheesecake.
1 3⁄4 cups chocolate graham cracker crumbs or Nabisco Famous Wafer crumbs
1⁄3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1⁄2 cup sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1⁄2 cups semi-sweet chocolate chips, melted
2 tablespoons chocolate syrup
2 tablespoons caramel sundae syrup
1⁄2 cup coarsely chopped pecans
1⁄4 cup miniature semisweet chocolate chips
1. Preheat oven to 300℉. Grease 9-inch springform pan.
2. Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up the side of prepared pan.
3. Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract then beat until combined.
4. Stir 2 cups of cheesecake batter into melted chocolate and mix well.
5. Alternately spoon batters into crust, beginning and ending with yellow batter.
6. Bake for 1 hour and 15 minutes or until edge of cheesecake is set and center moves slightly.
7. Cool in pan on wire rack for 10 minutes. Run butter knife around edge of cheesecake.
8. Drizzle chocolate and caramel syrups over cheesecake. Sprinkle with pecans and mini morsels.
9. Refrigerate cheesecake for several hours or overnight. Remove side of pan and serve.
Recipe from Nestlé
“Duck Hunting” while eating Turtle?
Of course! Especially since it is this silky, dreamy, jam of a tune from Oslo-based Kai Gundelach.
Check out Gundelach on the band’s Website where you can learn of upcoming EU tour dates and buy their music.