Crust
1 sleeve chocolate graham crackers,
crushed into crumbs
½ cup sugar
¼ cup butter, melted
Cake
2 (8 oz) packages cream cheese,
room temperature
4 ozs each milk and dark chocolate,
melted and mixed (8 oz total)
1 (14 oz) can sweetened condensed
milk
4 eggs |
Caramel
½ stick of butter
1 cup brown sugar
½ cup corn syrup
¾ cup half and half
Candied Pecans
1 cup pecan pieces
¼ cup sugar
2-3 grinds of Mediterranean Sea salt |
Crust
Mix together and line the bottom and sides of a 10-inch spring form pan or Dutch oven. Set aside.
Cake
In a bowl, mix the room temperature cream cheese with the melted milk chocolate. Add the sweetened condensed milk and then the eggs. Stir until smooth. Pour into the crust. Bake at 350 degrees for about 45 minutes or until the top starts to crack. Cool. Coals for the 10-inch Dutch oven are 7 on bottom and 14 on top.
Caramel
Place all the caramel ingredients in a heavy sauce pan and bring to a boil. Boil and stir until thick. About 8 minutes. Cool for about 10 minutes and then pour over cheese cake. Sprinkle with salt.
Pecans
Place all pecan ingredients in a pan and heat until sugar melts and nuts get coated. Place on parchment and cool. Garnish cheese cake with pecans, fresh berries and cream. |
