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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Chocolate Caramel Cheesecake

Many of us cheesecake lovers thoroughly enjoy the taste of plain cheesecake. There are, also, times when I want just a little something to accentuate the pure flavor and chocolate(of course) and caramel drizzled over the top satisfies this craving


For 4 people


  • 2 cup(s) chocolate water cookies, crushed
  • 2 tablespoon(s) sugar
  • 1/3 cup(s) butter or margarine, melted
  • 15 individually wrapped caramels, unwrapped
  • 1/4 cup(s) plus 3 tablespoons milk
  • 1 cup(s) chocolate chips
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup(s) powdered sugar
  • 2 teaspoon(s) vanilla
  • 3 eggs

Chocolate Caramel Cheesecake Directions

  1. In a small bowl, combine crushed cookies, sugar and melted butter, mixing well. Press into the bottom and up the sides 1-inch of a springform pan. Refrigerate. Meanwhile, make filling. In a small saucepan, add the caramels and 3 tablespoons milk. Cook over low heat, stirring frequently, until caramels are melted, about 8-10 minutes.
  2. In a large bowl, using an electric hand or table-top mixer on high, beat the cream cheese, sugar and vanilla until smooth and fluffy. Reduce speed to medium and add the eggs, one at a time, until all 3 have been combined well.
  3. Preheat oven to 325-degrees F. Remove chilled crust from refrigerator and pour cheesecake filling into crust, spreading evenly. Bake 45-50 minutes, or until the center is just barely done. Remove from oven to cool to room temperature.
  4. Add the chocolate chips and remainder of milk in a microwavable bowl. Cook, on high, for 1 minute, removing to stir until smooth. If there are still lumps, continue heating in microwave in additional 15-seconds increments until smooth when stirred. Remove from microwave; set aside.
  5. Pour or drizzle melted caramel and melted chocolate over the top of the cheesecake and refrigerate until completely cool before unmolding, slicing and serving.