Recipe: Double Caramel Chocolate Chip Cheesecake {Easy!}

Double Caramel Chocolate Chip Cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 2 Tbsp. butter, melted
• 4 pkgs. (8 oz. each) cream cheese, softened
• 2/3 cup sugar
• 1 can (13.4 oz.) dulce de leche (sweetened milk caramel) (I found this in the Mexican food section of my grocery store)
• 2 tsp. vanilla
• 1 cup chocolate chips – plus more for garnishing the cake top
• 4 eggs
• 1 bag caramels (I used KRAFT Caramel Bits)

Directions:

HEAT oven to 325 degrees.

MIX graham crumbs, butter and chocolate chips.  Press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar, dulce de leche and vanilla in a bowl until well blended.  Pour over crust.

BAKE 1 hour 20 minutes or until center is set.  Run your knife around the rim of the pan to loosen cake. Refridgerate 4 hours.

HEAT caramel bits in the microwave in 30 second intervals until melted.  Drizzle over cheesecake. Sprinkle with chocolate chips.

Notes:

I used my springform pan for the first time and it was like an awakening.  Can’t beleive I never used it before!  Seriously so easy to remove cake!  (Check out Amazon for their springform pan selection.)

The original recipe called for Toffee bits but my son has a nut allergy so I opted for chocolate chips instead. Feel free to use Toffee bits instead.

I included caramel ice cream topping in the picture as I was going to use that as well for topping but instead I just used the melted caramel bits.

The cake is super easy to put together, but it does take almost 6 hours from start to finish but baking then cooling off.

I also used an egg substitute called Egg Replacer (which is awesome) because my son has an egg allergy. (Again here is the Amazon link for another product I love – Ener-G Egg Replacer)

Recipe adapted from Kraft