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| CHOCOLATE CHEESE CAKE (Microwave)
Yield: 12 Servings 4 tb Margarine 1 c Pecan pieces 1 ts Vanilla 1 1/4 c Graham cracker crumbs 16 oz Cream cheese 2 x Eggs 14 oz Caramel candies (36 Brachs) 1 c Chocolate chips, divided 2 tb Milk 1/2 c Evaporated milk 1/2 c Sugar 12 x Pecan halves Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan Put caramels in a 1 quart casserole with evaporated milk. Microwave on HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into it. Refrigerate. Put cream cheese in a large glass mixing bowl with 1/2 cup chocolate chips. Microwave on 50%(Medium) for 3-3 1/2 minutes, until cheese is softened and chips are melted. Add sugar and vanilla; blend with an electric mixer. Add egg and blend. Pour on top of caramel layer in cake pan. Rotating twice during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center still juggles slightly. Cool and refrigerate. Combine remaining chips and 2 tablespoons milk in a 2 cup glass measure. Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth and spread on top of cheesecake. Top with pecan halves. NOTE: Assembled cheesecake can be baked in a 350F pre-heated conventional oven for 40 minutes. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@...... |