Tin Roof Cheesecake
Recipe
- Title:
- Tin Roof Cheesecake
- Categories:
- Cheesecakes
- Yield:
- 6 servings
Ingredients
- 1 1/2 pk GRAHAM CRACKERS, crushed (or
- -bowl and
- -1 package
- Microwave for 2 minutes on
- GRAHAM CRACKERS and 1/2 cup
- -high)
- -PEANUTS,
- 1 c SUGAR
- Chopped)
- 5
- JUMBO EGGS, REMOVE FROM
- 1/3 c SUGAR
- -SHELL and warm in
- 5 tb BUTTER, melted
- Microwave for 25 seconds.
- Mix and pat into 10"
- 1/2 c WHIPPING CREAM (unwhipped)
- -springform pan (bottom and
- 1/4 c CORNSTARCH
- -up sides).
- 1 ts VANILLA
- CAKE
- 1/2 c PEANUTS, chopped
- 32 oz CREAM CHEESE (good quality),
- 1/2 c CHOCOLATE SAUCE/HOT FUDGE
- -remove from
- -SAUCE
- Package, place into pyrex
Directions
- ** **
Directions
- ** ** Beat the cheese until light.
- Add sugar and beat again.
- Add eggs, one at a time, beating after each.
- Add cream, cornstarch, vanilla and mix well.
- Stir in nuts (optional).
Directions
- Pour into prepared pan.
- Drop sauce in spoonful at a time and swirl with a knife.
Directions
- Bake at 350-degrees for 1 hour or so with a pan of water at the bottom of the oven to keep the humidity high.
- Cake is done when edges are firm but middle is still somewhat soft.
- When possible let the cake cool in the oven with the door ajar but run a knife around the edge of the cake to loosen from pan BEFORE it cools or it will crack down the middle.
Directions
- Cool several ours or overnight.
- Top with more fudge sauce and peanuts.
- Enjoy.
- This one is rich so be prepared!
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