Estimated Times
Preparation Time: 45 mins
Cooking Time: 55 mins
Cooling Time: 45 mins cooling
Servings: 16 servings
CRUST
2 cups
walnut halves
1/4 cup
packed brown sugar
2 tablespoons
all-purpose flour
1/4 cup
(1/2 stick)
butter, melted
FILLING
2 cups
heavy whipping cream
3 cups
(18 oz.)
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3 pkgs.
(8 oz. each)
cream cheese, softened
1 cup
granulated sugar
4
large eggs, lightly beaten
CARAMEL SAUCE
1/4 cup
(1/2 stick)
butter
1 cup
packed brown sugar
1/2 cup
heavy whipping cream
1 cup
heavy whipping cream, whipped
FOR CRUST:
PREHEAT oven to 350° F.
PLACE nuts, brown sugar, flour and butter in food processor container; cover. Process until mixture resembles coarse meal. Press onto bottom of ungreased 10-inch springform pan.
BAKE for 5 minutes. Cool completely in pan on wire rack.
FOR FILLING:
HEAT cream in medium saucepan over medium heat just to boiling. Remove from heat; stir in morsels. Let stand for 5 minutes. Stir until chocolate is melted. Cool for 15 minutes.
BEAT cream cheese and granulated sugar in large mixer bowl on medium speed until smooth. Add chocolate mixture; beat on low speed until just combined. Add eggs; stir until just combined. Pour into prepared crust. Place pan on baking sheet.
BAKE for 55 to 60 minutes minutes or until edge is set but center still moves slightly. Cool in pan on wire rack for 15 minutes; run knife around edge of cheesecake. Cool for 30 minutes. Remove side of springform pan. Cool completely on wire rack. Cover; refrigerate for at least 4 hours or overnight.
FOR CARAMEL SAUCE:
MELT butter in small saucepan. Stir in brown sugar and cream. Bring mixture to a boil. Reduce heat to low; boil, uncovered, for 5 minutes. Cool slightly.
SERVE cheesecake with warm Caramel Sauce and whipped cream.
|
Calories: 760
|
Calories from Fat: 520
|
Total Fat: 57 g
|
|
Saturated Fat: 30 g
|
Cholesterol: 175 mg
|
Sodium: 210 mg
|
|
Carbohydrates: 54 g
|
Dietary Fiber: 3 g
|
Sugars: 46 g
|
|
Protein: 10 g
|
VIEW DETAILED NUTRITION INFORMATION
Debie C. from ,
05/05/09
Rated:
Fantastic
This cheesecake was wonderful! I used pecans instead of walnuts, and added a bit more butter to the crust and it turned out great. Not sure why the rating is marked as "difficult" because it truly isn't. Maybe just because it's a little time consuming. I plan on making it again for Mother's Day. Great recipe!
Susan C. from GRASS LAKE, MI
06/18/08
Rated:
Needs Nothing, It's Got It All!
This cheesecake is the top of the heap for me, a really smooth, creamy, chocolatey cake. To knock it completely over the top, try a few grated curls of dark chocolate as a garnish...Delicious, and easy to make.
Cynthia A. from CRYSTAL FALLS, MI
06/16/08
Rated:
WOW! GREAT!
This recipe was great. I used almonds instead of walnuts . I also used light cream cheese. It was is such a rich and decadent cheese cake. I added toasted pecans to cheesecake with the carmel sauce. My family loved it and so did my inlaws. It will be a Father's Day dessert form now on.
wanda h. from MC DERMOTT, OH
06/13/08
Rated:
great recipe
this is a great recipe and the kids really went hog wild over this one. full of nuts and chocolate that most everyone loves.
Marie D. from SUNRISE, FL
06/08/08
Rated:
Bon chocolate
Everything I love in one recipe! Good chocolate cheescake flavor, a great nutty crust, with the caramel sauce this makes a delicious, dramatic dessert to serve to family and friends!