YIELD: 12 servings
PREPARATION: 45 minutes plus baking, cooling and chilling times.
Graham cracker crust:
2 cups graham cracker crumbs
3 tablespoons packed light brown sugar
6 tablespoons unsalted butter, melted
Cream cheese filling:
32 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/4 cups packed light brown sugar
6 large eggs
3/4 cup sour cream
3 Reese's Nutrageous® candy
bars (1.6 ounces each)
2 tablespoons unsalted butter
3 ounces bittersweet chocolate, coarsely chopped
1/4 cup granulated sugar
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Sweetened whipped cream
Make the graham cracker crust:
1.Position a rack in the center of the oven and preheat oven to 300° F.
Remove the side from a 10-by-3-inch
springform pan. Trim a 10-inch cardboard cake circle so that it fits
snugly within the curved lip of the bottom of the
springform pan. Cover the cardboard and the bottom of the pan with a
piece of heavy-duty aluminum foil, leaving a
2-inch overhang all around the edge. Carefully attach the side of the
pan so you do not tear the foil. Wrap the foil
overhang halfway up the outside of the pan. (Lining the bottom of the
pan in this way will give the cheesecake an
even, flat base, making it easy to remove from the pan.) Using two
15-by-12-inch pieces of heavy-duty foil, tightly
wrap the outside of the pan.
2.In a medium bowl, using a fork, stir together the graham cracker
crumbs, brown sugar and melted butter until well
combined. Press the mixture evenly onto the bottom of the prepared
pan, being sure to pack the crust down firmly.
Make the cream cheese filling:
3.In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the
paddle attachment, beat the cream cheese and butter
at medium speed for 30 to 45 seconds, until creamy. Add the brown
sugar and continue beating until blended. At low
speed, add the eggs one at a time, beating until incorporated after
each addition. Use a rubber spatula to scrape down
the side of the bowl. Add the sour cream and beat until incorporated.
Drop the candy bars, whole, into the bowl and
beat at medium speed for 15 to 20 seconds, until the candy bars are
broken up. Pour the mixture into the reserved
pan and place it in a large roasting pan. Fill the roasting pan with
hot water, being careful not to splash water into the
cheesecake pan, until it comes halfway up the side of the springform
4.Bake the cheesecake for approximately two hours, until the center has
set completely and the top is golden brown.
5.Remove the cake from the roasting pan and discard the two outer sheets
of aluminum foil. Set the cake on a wire
rack until it comes to room temperature. Cover the pan with aluminum
foil and refrigerate the cake for several hours.
Make the chocolate sauce:
6.Melt the butter with the chocolate according to the directions in How
to Melt Chocolate. Set aside.
7.In a small saucepan, combine the sugar and cream and cook over medium
heat, stirring constantly, until the sugar
dissolves and the mixture comes to a gentle boil. Remove from the
heat. Slowly pour the hot cream mixture into the
chocolate mixture, whisking constantly, until combined. Whisk in the
8.Run a thin-bladed knife around the edge of the cheesecake to loosen it
from the side of the springform pan. Remove
the side of the pan. Slide two metal cake spatulas under the
cheesecake and transfer it to a serving platter.
9.Cut the cheesecake with a sharp, thinbladed knife, dipping the blade
in hot water and wiping it dry after each cut.
Garnish with chocolate sauce and sweetened whipped cream.
Virtual Sefer Copyright © 1998, 1999 Brent Sims. All Rights Reserved.