minxybaby

7 Deadly Sins Cheesecake

I couldn't find a cheesecake recipe that had what I wanted, so I created this recipe on my own. My husband thought up the name "7 Deadly Sins" because of all the different goodies in this cheesecake: chocolate, caramel, butterscoth, toffee, peanut butter, pecans, and whipped cream. And after just one bite, you will feel guilty for eating it. It's that good!

This recipe is a

minxy_baby original.

Yield: one 10" cake

INGREDIENTS

Crust:

First Layer:

Second Layer:

Third Layer:

Fourth Layer:

DIRECTIONS

For Crust:
Preheat oven to 350°F. Melt butter over medium; remove from heat once melted. Add chocolate crumbs and ground pecans and mix until well blended. Press crumbs onto bottom and up sides of a 10" spring-form pan. Bake for 10 minutes.

The finished crust

For First Layer:
Combine the butter and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir the chips while they melt, and remove from heat once it’s liquid. Spread melted chips over the bottom of the crust. Sprinkle the chopped pecans over the butterscotch.

The butterscotch chips and pecans in the
bottom of the crust.

For Second Layer:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in eggs, liqueur, and vanilla until just blended. Slowly pour in melted chocolate while continuing to beat mixture at a medium speed. Continue to beat until well blended and mixture resemble a smooth light brown colour. Stir in toffee bits. Pour over butterscotch and pecans in the crust. Place cheesecake in preheated oven. Place something on the rack under the cheesecake to catch drips. Bake in oven for 55 minutes. Remove from oven and let cool on wire rack.


The cheesecake just before it goes in the oven.	A baking sheet lined with tin foil to catch the drips.

The cheesecake as it cools.

For Third Layer:
In a small saucepan over medium, add milk and unwrapped caramels. When the caramels start to soften, stir in the peanut butter chips. Continue to stir until the mixture is completely melted and smooth. Remove from heat and spread over the top of the cheesecake. Reserve a little bit of the sauce for garnish. Put the cake in the fridge and allow to cool completely.


Softening the caramels.	The caramel & peanut butter sauce spread on top, just before it goes in the fridge.

For Fourth Layer:
Prepare whipped topping and spread over cooled cheesecake. Press pecan halves into the top for garnish. Drizzle remainder of the caramel & peanut butter sauce over the top of the cheesecake.