round chocolate cake, baked and cooled (I used a mix)
round brownie, baked and cooled (I used a mix prepared for fudgy, not cakey brownies)
oz) packages cream cheese, softened to room temperature
11 1/2 cups
(11 oz each) caramel bits (small, easy to melt caramel pieces you can find with the chocolate chips in your grocer's baking section)
sweetened, shredded coconut
salted butter, slightly softened
12 1/2 teaspoons
unsweetened cocoa powder
hot waterPrepare Cheesecake: Preheat oven to 350 degrees F. Spray a 9 inch springform pan thoroughly with nonstick spray and line the bottom with parchment paper. Set aside.
a large mixing bowl, beat cream cheese and sugar on medium speed until smooth. With the mixer on low, blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. DO NOT OVERBEAT!!! Mix in sour cream, vanilla and flour until smooth -- again, on low speed and just UNTIL INCORPORATED. Give the filling a good stir from the bottom of the bowl to make sure everything is mixed in, then pour filling into prepared pan.
for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill cheesecake in refrigerator overnight to firm.
coconut pecan frosting: In a heavy saucepan, combine caramel bits and evaporated milk. Stir over medium heat until mixture comes to a boil. Remove from heat and stir in coconut and pecans. Set aside to cool and thicken.
coconut pecan frosting cools, prepare chocolate frosting: In the bowl of your mixer, beat butter and vanilla on medium speed until smooth. With the mixer on low, slowly add powdered sugar and cocoa powder until just combined. Add 4 TBS hot water and continue to beat on low until incorporated. Increase mixer speed to high and beat for 1 minute. Check frosting consistency -- if it's too thick to spread, add hot water 1 TBS at a time until it's the correct thickness.
cake: Place brownie, top side down on a large plate. Spread generously with HALF of your coconut pecan frosting. Carefully remove cheesecake from springform pan, peeling off parchment paper. Place on top of frosted brownie. Frost top of cheesecake generously with remaining coconut pecan frosting. Top with cake layer, top side down (if cake is rounded or domed on top, use a serrated knife to level it so your cake isn't lopsided). Frost entire cake with chocolate frosting. Refrigerate for several hours to allow layers to firm up and flavors to "meld".
Cool and pour over the cheesecake. Add melted chocolate and mix on low speed to combine. In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth
Every Christmas it is a tradition in our household to serve cheesecake during the Noche Buena. It started many years ago when I had my first Christmas with my wife, what I usually serve during those days was the blueberry cheesecake which is my specialty