Chocolate Carmel Nut Cheesecake

Earlier this week on the Nest (a forum I visit) it was mentioned it would be fun to have a recipe of the week, I loved the idea, and mentioned that I would moderate one. This was a recipe from that, it was actually a recipe I had picked out, but was voted on for our baking recipe this week. Check back next week for my cooking recipe. You can visit everyones changes and ideas with the recipe by going to Now Thats What's Cooking.

This was my first every attempt at a homemade baked cheesecake. I have a recipe for a whip and refrigerate but not a bake.

Chocolate Caramel Nut Cheesecake

(Source: Allrecipes)

• 3 tablespoons butter, melted
• 1 1/4 cups graham cracker crumbs
• 1 tablespoon white sugar
• 3 (8 ounce) packages cream cheese
• 3 eggs
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 2 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped (I used Snickers)

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.

In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.

***Tips: I used a store bought pie graham cracker crust because I don't own a springform pan, and my crusts never turn out. I didn't pour carmel over it, instead used a little bit of cool whip. It was AWESOME! I served it at room temp, but think it would be better cooler.