caramel-pretzel cheesecake

Ingredients

• Servings: 16
• 2 cups finely crushed pretzels
• 2 cups white sugar, divided
• 3/4 cup butter, melted
• 4 (250 g) packages philadelphia brick cream cheese, softened
• 3 tablespoons butterscotch-flavoured liqueur
• 5 eggs
• 1/4 cup caramel sauce
• 1 1/4 cups whipping cream, divided
• 1 1/4 cups baker's semi-sweet chocolate chips

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 6 hrs 30 mins


• heat oven to 350 degrees f (175 degrees c).
• combine pretzel crumbs, 1/2 cup sugar and butter; press bottom and 2 inches up side of 9-inch springform pan.
• reserve 2 tablespoons of the remaining sugar. beat remaining sugar with cream cheese in large bowl with mixer until blended. add liqueur; mix well. add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
• bake 1 hour to 1 hour 5 minutes or until centre is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours.
• spoon caramel sauce over cheesecake, spreading to within 2 inches of edge. bring 1/4 cup whipping cream to boil in small saucepan. remove from heat. add chocolate chips; stir until melted. let stand 10 minutes or until slightly thickened. pour over cheesecake; spread to completely cover top.
• beat remaining cream in medium bowl with mixer on high speed until soft peaks form. add reserved sugar; beat until stiff peaks form. spoon into pastry bag fitted with star tip; use to pipe whipped cream cheesecake just before serving.