Hunt - High Fat High Calorie Delicious Desserts

Next to just plain, New York Style Cheesecake, my favorites would be coffee-flavored and chocolate cheesecakes. Heres a recipe for a Cappuccino Cheesecake that satisfies my coffee and cheesecake cravings in one swoop. Ingredients for Crust 1 1/2 cups finely chopped nuts (pecans, almonds or walnuts work well) 2 tablespoons sugar 3 tablespoons butter, melted Ingredients for Filling 32 ounces cream cheese, softened 1 cup sugar 3 tablespoons all-purpose flour 4 large eggs 1 cup sour cream 1 tablespoon instant coffee granules 1/4 teaspoon cinnamon 1/4 cup boiling water Directions Preheat the oven to 325 Deg. F. Preparing the Crust Mix the chopped nuts, sugar and butter together and press into the bottom of a greased 9-inch spring form pan.

Bake at 325 Deg. F. for 10 minutes. Remove from oven and allow to cool on a wire rack. Preparing the Filling Preheat the oven to 450 Deg. F.

Dissolve the coffee granules and cinnamon in the boiling water and allow to cool. With an electric mixer, on low to medium speed, combine the cream cheese, sugar and flour. Add the eggs one at a time, mixing after each addition. Blend in the sour cream. Gradually add the cooled coffee mixture and mix until well blended. Pour the filling mixture over the cooled crust.

Baking The Cheesecake Bake at 450 Deg. F. for 10 minutes. Reduce the oven temperature to 250 Deg. F. and continue to bake for 1 hour.

Remove from oven and allow to cool on a wire rack. Loosen cake from rim of pan but allow cheesecake to fully cool before actually removing the rim. Chill in refrigerator for several hours or overnight. Garnish with whipped cream (flavored with a little Kahlua if you like) and whole chocolate-covered espresso beans.

Chocolate, caramel, nuts - hey, whats not to like? If youre looking for a great cheesecake and a sugar rush to boot, this is the one! Ingredients for Crust 2 cups vanilla wafer crumbs 6 tablespoons butter, melted Ingredients for Caramel and Nuts Bottom Layer 14 ounce bag of caramels 5 ounces evaporated milk 1 cup chopped pecans, toasted* *Note: to toast the pecans just put them on a cookie sheet, lightly coated with cooking spray, in a single layer and put them in a 350 Deg. oven for about 5 minutes. oven for about 5 minutes.

Watch them carefully, because they scorch easily. Dont skip this step because toasting the pecans really brings out their flavor and aroma. Ingredients for Filling 16 ounces cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla 2 large eggs 1/2 cup semi-sweet chocolate chips, melted and cooled slightly * * Melt the chocolate chips in a double boiler or, very carefully, in a glass dish in the microwave. Directions Preheat the oven to 350 Deg. F. Preparing the Crust Mix together the vanilla wafer crumbs and butter.

Press into bottom and sides of a 9-inch spring form pan lightly greased with cooking spray. Bake at 350 Deg. F. for 10 minutes. Remove from oven and allow to cool on a wire rack. Preparing the Turtle Layer Combine the caramels and milk in a 1 1/2-quart heavy saucepan.

Melt the caramels with the milk over low heat, stirring frequently until smooth. Pour into cooled crust. Top with the toasted pecans. Preparing the Filling With a electric mixer at slow to medium speed, mix together the cream cheese, sugar and vanilla, until well blended. Add the eggs, one at a time, mixing well after each addition. Blend in the slightly cooled melted chocolate.

Gently pour the filling mixture over the caramel and pecan layer. Baking the Cheesecake Bake at 350 Deg. F. for 40 minutes. Remove the cheesecake from the oven and cool on a wire rack. Loosen the rim of the spring form pan.

Cool the cheesecake to room temperature before removing rim completely. Chill in the refrigerator for several hours or overnight. Garnish with whipped cream, some whole toasted pecans and drizzle with some additional melted chocolate and melted caramel, if desired.