MyMilitarySavingsFall is in the air and I am here to blow your mind with deliciousness!! This recipe took a little more time to make, mainly for “cooling” purposes but I promise it’s worth the wait!
Ingredients:
- 1 pkg cookies, finely chopped
- 3 pkg Cream Cheese
- 1 cup sugar
- 1 tsp vanilla
- 3 eggs
- 1 pkg caramels
- 2 tbsp water
- 1 tbsp butter
- 2 oz semi sweet baking chocolate
- 1/4 tsp coarse sea salt
Directions:
- Preheat oven to 350 degrees.
- Press cookie crumbs onto the bottom of a 13×9 pan.
- Beat cream cheese, sugar and vanilla into a bowl with a mixer until well blended, then add eggs. Add the eggs one at a time mixing on a low speed and after all are well blended.
- Pour over your crust.
- Bake 30 min or until center is almost set.
- Cool for 30 minutes then refrigerate for 4 hours.
- Microwave the caramels, water, and butter for 2 minutes stirring after each minute.
- Pour caramel over the cheesecake.
- Refrigerate the cake for 10 minutes.
- Microwave chocolate in 30 second intervals to melt.
- Drizzle over your cake.
- Sprinkle coarse see salt on top.
- Refrigerate for another 10 minutes before serving.
- Serve & Enjoy!
Notes:
- I used Chips Ahoy! cookies, but you could try it out with other favorites too!
- Hide some for yourself because I learned the hard way, once I offered to the family and neighbor, I didn’t get but a small sliver!
This is a great treat for Halloween parties and all your fall get together’s! This recipe is a must for your holiday table! It’s a great twist on the usual pies, but equally delicious!
Find Out More with My Military Savings and Food & Drink!
Lasonja Williams
