Photo courtesy of verybestbaking.com
1/3 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups semi-sweet chocolate morsels
2 tablespoons chocolate syrup
2 tablespoons caramel sundae syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup nestle miniature semisweet chocolate chips
Preheat oven to 300 F. Grease 9 inch spring-form pan.
Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.
Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.
Microwave morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.
Bake for 1 hour 10 to 15 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight.
Drizzle chocolate and caramel syrup over cheesecake. Sprinkle with pecans and mini morsels. Enjoy!
A finalist in the 2001 Nestle Toll House Share the Very Best Recipe contest, this dessert was submitted by Audra Burtch of Chandler, Arizona. This family favorite is a marbled cheesecake topped with a decadent combination of pecans, chocolate morsels and caramel and chocolate syrups.
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