riesen cheesecake

Ever since Neal bought a big-ass bag of Riesens, I was researching and trying to find the recipe I had lost years ago. I made a Riesen Cheesecake before with chocolate wafer crust and 1 tsp of almond extract in the vanilla part of the cheesecake. It was SO good!

I emailed and wrote to Storck about the recipe. They mailed me a letter of apology and several coupons for 3 dollars off the next time I buy some Riesen candy. Damn.

So, earlier today, I posted a request on the Craigslist's Food Forum. No later than 10 minutes, someone responded with the recipe!

Thanks to the people on Craigslist! Enjoy the recipe as a Halloween treat!

Riesen Cheesecake

Crust

2 cups crushed vanilla wafers
1/3 cup sugar
1/2 cup butter

Melted Caramel filling

25 Riesen chocolate caramel chews
3 tablespoons milk
1/2 cup chopped pecans

Cheesecake filling

1 cup chocolate chips, melted and cooled
3 packages cream cheese, softened
1 teaspoon vanilla
3/4 cup sugar
3 eggs

For crust: Mix all ingredients and press onto bottom and 1-inch up sides of a 9- or 10-inch springform pan.

For caramel filling: Melt Riesen with milk in small saucepan or in microwave. Stir until smooth, then stir in pecans. Pour mixture on crust and chill for 30 minutes.

For cheesecake filling: Beat cream cheese at high speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well to incorporate. Stir in melted, cooled chocolate and vanilla. Beat until well blended.

Bake at 350 degrees for 40-50 minutes or until center is almost set. Cool. Refrigerate at least 3 hours before cutting. Garnish with whipped cream; drizzle with caramel and chocolate, if desired.

(The original recipe called for 30 caramels. I used 25 Riesen because they're a little bigger, but I don't think it would hurt to use more.)

Tags: cheesecakes, chocolate, recipes