What can I say? It’s pretty, its decadent, it’s delicious.
1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce can) sweetened condensed milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
3/4 cup milk chocolate chips, (you can use semi-sweet morsels if you want it less sweet)
2 tablespoons chocolate syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup semi-sweet chocolate mini morsels
Preheat oven to 300 degrees F. Grease 9-inch springform pan.
Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.
BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.
Remove 1 cup of filling and set aside. Melt chocolate chips about 1 minute, (just until melted) and mix completely into the 1-cup reserved filling to make your chocolate filling. Pour 1/2 of the white filling into crust, then the chocolate filling, then the last 1/2 of the white. Take knife and gently swirl.
BAKE for 60-75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely.
Drizzle chocolate syrup and caramel syrup over cheesecake. Sprinkle with pecans and mini morsels. Refrigerate for several hours or overnight. Remove side of pan. Slice to serve.
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