2 cups chocolate graham cracker crumbs (crushed)
½ cup melted butter (or margarine)
3 (8 oz) packages of softened cream cheese
1 (14 oz) can sweetened condensed milk
½ cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 8oz carton heavy whipping cream
1 package butterscotch INSTANT pudding
1 ½ cups semi-sweet chocolate morsels
2 tablespoons hot fudge
2 tablespoons caramel sundae syrup
½ cup pecans (chopped)
¼ cup semi-sweet chocolate morsels
¼ cup caramel chips
Step 1: Crush or lightly chop graham crackers in a food processor. I found them to be hard to crush by hand.
Step 2: Pre-heat the oven to 300 degrees and grease a 9 inch spring form pan. Combine Chocolate graham cracker crumbs and melted butter in a bowl. Press mixture onto the bottom and 1 inch up the side of the spring form pan.
Step 3: In a bowl beat cream cheese and sweetened condensed milk until its smooth. Add sugar, eggs, and vanilla extract. Beat together until fully mixed. Don’t over beat your batter as this will prevent the cheesecake from rising properly.
Step 4: Microwave chocolate morsels in 10 second intervals until morsels are just melted. Stir 2 cups of cheesecake batter into the melted morsels. Then spoon separate batters alternatively into the crust. Start with the batter without the morsels, then with the morsels, and end with the batter without the morsels.
Step 5: Sprinkle !/2 of caramel pieces into batter in very MINIMAL intervals. This is a case where less is more. Reserve the remaining for the topping.
Step 6: Pour heavy whipping cream into bowl with instant pudding mix. Whip with beaters for 2-5 minutes until cream is very stiff. Place in refrigerator. I put this in piping bags first. You can use a large ziplock baggie just as easily. Make sure however you place all the whipped cream into the baggie, press out air then seal it. Then snip the corner as to not have an explosion your counters.
Step 7: Bake cake for 1 hour and 15 minutes or until cheesecake is set (when the center moves just slightly). When cheesecake is done, turn off oven. Let cheesecake sit in warm oven at least 20-30 minutes. Remove cool completely.
After the cheesecake is cooled pipe the edges with whipped cream, sprinkle remaining caramel chips and chocolate. Then heat up your fudge. Taking a fork dip and fling choco back and forth creating drizzles. I held parchment behind me each swing to avoid slinging fudge everywhere. Repeat with caramel sauce. You shouldn’t have to heat up the caramel. Serve with a small bowl of caramel sauce your friends can spoon on to their cake.
Birthday candles and singing are optional 🙂