CHOCOLATE COVERED PRETZEL CARAMEL CHEESECAKE

Clinton Kelly made this on The Chew, and I knew my friend Scott would love it because his 2 favorite sweets are chocolate and caramel together.  The first time I made it I made the caramel 3 times before putting it on the top and even then I wasn’t happy with the caramel, because when I sliced it, the topping just slid off and it wasn’t that flavorful anyway.  So when I made it in LA at Eric’s we used the Cajeta topping he gets at his Mexican grocery, and we loved it.  So now when I make it I just heat a caramel sauce and drizzle it over each slice as I serve it.  The chocolate-covered pretzel crust adds a salty flavor, which covers all the tastes you would want – sweet, salty, chocolate, caramel, cream cheese – what’s not to like?!!

CRUST:

2 c. pretzels, crushed
2/3 c. butter, melted
2 TB brown sugar

10 oz. good quality dark chocolate, chopped

FILLING:

3 – 8 oz. pkg cream cheese, softened
1-1/4 c. sugar
1 c. sour cream
2 eggs
1 egg yolk
2 t. vanilla
½ t. salt

Cajeta (recipe under Crepes de Cajeta in this section) or Caramel Sauce (use the caramel in the Coconut Thumbprint Cookie recipe in the cookies section) or simply buy your favorite caramel topping

Preheat the oven to 350 degrees.  Grease the inside of a 9” springform pan with butter.  Lay two large pieces of aluminum foil crosswise on your work surface.  Place the cake pan in the middle and crimp the aluminum around the pan.  Stir the crust ingredients together in a medium bowl.  Once fully incorporated press into the bottom and sides of the prepared pan, creating an even layer.

Melt the chocolate in the microwave or over a double boiler.  Pour over the prepared crust and spread evenly.  Transfer the pan to the refrigerator for 5 minutes or until the chocolate has set.

For the filling whip together the cream cheese and sugar until fluffy.  Add the sour cream, eggs, egg yolk, vanilla and salt and stir together until incorporated.  Do not over mix to avoid excess air from being incorporated into the mixture which can cause your cheesecake to crack when baking.  Pour the filling over the prepared crust and chocolate layer.  Transfer the cake to a roasting pan and carefully fill the roasting pan with warm water until it comes 1/3 of the way up to the sides of the springform pan.  Bake in the preheated oven for 50-60 minutes or until the center only jiggles slightly.  Remove and allow to cool on a wire rack for 20 minutes.  Refrigerate at least 2 hours before serving.

When ready to serve, drizzle caramel sauce on each slice.