2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 can (20 ounces) crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (3 ounces each) ladyfingers (about 48)
1 pint fresh strawberries, sliced
In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries. Serves 8-10
Bottom Crust
1 1/4 cups Oreo cookies or chocolate cookie crumb or fine brownies, crumbs
1/4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted
Filling
2 1/2 lbs cream cheese, softened
1/2 cup sugar
1 (14.00 ounces) can condensed milk
5 eggs
1/3 cup light cream
2 tablespoons flour
1 tablespoon pure vanilla extract
1 pinch salt
1 1/2 cups white chocolate, coarsely chopped
1 cup semisweet chocolate chip or coarsely chopped chocolate
2 cups coarsely chopped Snickers candy bars or turtle candy bars
1 cup coarsely cut chunks brownies, homemade or prepared from a mix
1/2 cup caramel ice cream topping
Garnish
1/4 cup melted white chocolate
1/4 cup melted semisweet chocolate
1/4 cup melted milk chocolate chocolate shavings
1/4 cup powdered sugar
1. Preheat oven to 325 degrees F.
2. Spray a 10 inch springform pan with non-stick cooking spray.
3. Mix the crust ingredients together and press firmly into the pan.
4. Mix cream cheese with sugar until smooth.
5. Add condensed milk, eggs, cream, flour, vanilla, and salt.
6. Blend until smooth, about 5 minutes on slow speed, scraping bottom of the
mixing bowl.
7. Remove 1/3 of batter and mix it with the white chocolate.
8. Pour this into the springform pan.
9. Fold in the remaining ingredients (except caramel sauce) into the
cheesecake batter.
10. Mix gently by hand.
11. Fold half the batter into the pan (on top of the white chocolate
cheesecake batter), and then drop spoonfulls of half the caramel sauce all
over.
12. Top with remaining batter and then remaining caramel sauce.
13. Stir with butter knife.
14. Pan will be very full.
15. Bake until set about 45-55 minutes.
16. Cool in oven an hour and then place in refrigerator for several hours or
overnight.
17. Before serving, drizzle on melted milk, white and dark chocolate over
top, allowing it to drip down on side.
18. Garnish with large chocolate shavings and dust with powdered sugar.
