Made This Recipe? Add Your Photo

Total Time
1hr 40mins
Prep 25 mins
Cook 1 hr 15 mins

PLEASE DO NOT MAKE THIS... IT IS UNDER CONSTRUCTION AS THERE WAS A MIX-UP BETWEEN MY FINAL COPY AND MY "INBETWEEN" SCREW UPS!!! LOL... I WILL EDIT WHEN I FINALLY CORRECT THE RECIPE!

Ingredients Nutrition

  • For crust

  • 34 cup all-purpose flour
  • 34 cup ground pecans
  • 34 cup raw sugar
  • 58 cup margarine (vegetarian preferred)
  • For filling

  • 1 12 lbs firm tofu
  • 6 tablespoons unsweetened cocoa powder
  • 34 cup oil (safflower or vegetable prefferably)
  • 1 teaspoon rum extract
  • 2 teaspoons almond extract
  • 12 cup orange juice
  • 34 cup apple cider
  • For decoration

  • 6 ounces milk chocolate chips
  • 5 chopped caramels
  • 12-23 cup evaporated milk, adding a little more to smooth out if necessary
  • cocoa powder

Directions

  1. Preheat your oven to 350 degrees F, and prepare your springform pan by spraying lightly and lining the base with parchment paper.
  2. First you will need to take your flour, ground pecans, and one tablespoon of the raw sugar and mix it thoroughly.
  3. Add margarine in chunks, and mix through with your fingers until it forms a dough-like mixture.
  4. Press this"dough" into the base of the springform pan, covering it evenly to the edges.
  5. Remove tofu from packaging and cut it up into chunks.
  6. Place chunks in processor with remaining raw sugar from the crust, cocoa powder, oil, rum and almond extracts, oj and cidar; process until it is smooth and creamy!
  7. Pour this mixture into the pan over dough you pressed into the base.
  8. Ensure that it is smooth and level!
  9. Bake in your preheated oven for 1 hour and 15 minutes or until set; remove.
  10. Allow to cool for approx.
  11. 7-8 minutes in the pan, and then remove from the pan.
  12. Chill in your refrigerator for 4-6hrs, or until cold.
  13. Prepare decoration by combining chocolate morsels, caramel pieces and evaporated milk in small heavy-duty saucepan.
  14. Cook over low heat, stirring constantly until morsels and caramels are melted and mixture is smooth.
  15. You may have to add more evaporated milk to smooth out to your desired consistancy.
  16. I liked it thicker, but you make prefer something a bit thinner to drizzle.
  17. Remove"cheesecake" from fridge, dust with cocoa, and slice servings.
  18. Dust plates LIGHTYLY with cocoa powder and Drizzle each serving of"cheesecake" with chocolate-caramel sauce.
  19. Cover and refrigerate any remaining sauce; reheat in heavy saucepan over low heat.
  20. Sauce makes a little under 1 cup.