CARAMEL CHOCOLATE CHUNK CHEESECAKE

Crust

1/4 cup butter, melted 3/4 cup quick rolled oats 3/4 cup walnuts, chopped 3/4 cup brown sugar 1/2 teaspoon cinnamon

Attach Beaters and mix together crust ingredients on Speed 5 for

23 minutes. Press into a 9-inch greased cheesecake pan. Bake crust as directed. While crust is baking, prepare filling.

Yield: 12 servings

Temperature: 350°F/177°C

Bake Time: 18-20 minutes

Filling

24 oz. cream cheese, softened 1/3 cup brown sugar

2 tablespoons cornstarch 1/3 cup dark corn syrup

1-1/2 teaspoons vanilla extract

3 large eggs, room temp.

1 egg yolk, room temperature

Topping

1 cup milk chocolate chips

Temperature and Bake Time:

350°F/177°C for 15 minutes then reduce to 200°F/93°C and bake for an additional 1 hour.

Attach the Beaters and mix together cream cheese, brown sugar, cornstarch, corn syrup and vanilla extract on Speed 5 for 2-3 minutes. Add the eggs and yolk one at a time, beating after each addition on Speed 7.

Pour into the baked crust. Bake as directed.

Remove the cheesecake from the oven and sprinkle the chocolate chips over the top. Return to the oven and bake for 5 minutes. Chill overnight. Store in refrigerator.

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