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1 1/2 cups finely crushed vanilla wafers cookies (about 40)
1/4 cup butter or stick margarine, melted
2 (8-ounce) packages (each) cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla extract
2 eggs
1/4 cup hot fudge ice cream topping
1 cup caramel ice cream topping
1/2 cup coarsely chopped pecans
1. Heat oven to 350°. Mix cookie crumbs and butter in medium bowl. Press firmly against bottom and side of pie plate, 9 X 1 1/4 inches.
2. Beat cream cheese, sugar, vanilla and eggs in large bowl with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.
3. Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixtures slightly with tip of knife.
4. Bake 40 to 50 minutes or until center is set. (Do not insert knife into cheesecake because the hole may cause cheesecake to crack as it cools.) Cool at room temperature 1 hour. Refrigerate at least 2 hours until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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