SALTED CARAMEL CHEESECAKE

Hey guys! I’ve been trying some new recipes that pop up in my social media. Saw this recipe last week and I just had to try it! It’s delicious!

Ingredients

Crust:

Cooking spray, for spraying the foil

2 sleeves (10 ounces) graham crackers

1/2 cup pecans 

8 tablespoons (1 stick) salted butter, melted 

1 1/2 teaspoons vanilla extract

Filling:

Three 8-ounce packages cream cheese, softened

1 1/2 cups granulated sugar 

1 1/2 teaspoons vanilla extract

4 large eggs 

1/2 cup sour cream 

Caramel Topping:

1/2 cup packed dark brown sugar

6 tablespoons salted butter 

One 14-ounce can sweetened condensed milk 

2 tablespoons dark corn syrup 

1 teaspoon vanilla extract 

Flaky sea salt, for garnish

Directions

Special equipment:

 a candy thermometer

  1. For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
  2. Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that’s okay!
  3. For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
  4. Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
  5. For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
  6. Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
  7. Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.

Salted Caramel Cheesecake

All done!

SUPER QUICK CHOCOLATE CAKE IN THE MICROWAVE! YES!

SOOOO… no dessert?! what to do? Chocolate cake in the microwave in less than five minutes and minimal clean up?!? What?!? YES PLEASE PASS IT OVER HERE!

I stumbled across this recipe from A Table for Two and I just had to try it as the chocolate cravings were stabbing me in head! You have to try this! Mix it up, add more stuff, I used chocolate and peanut butter chips!

INGREDIENTS

  • 1/4 cup AP flour
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 2 tbsp white sugar (I added an extra tsp)
  • 1/8 tsp salt
  • 1/4 cup + 1 tbsp milk
  • 2 tbsp vegetable oil
  • 1 tbsp hazelnut chocolate spread

DIRECTIONS

  1. Mix dry ingredients together in a bowl
  2. Mix in oil and milk until batter is smooth with no lumps
  3. Pour into a microwave safe mug with enough space for the cake to rise without pouring over
  4. Drop chocolate spread or chips or whatever floats your boat in the middle, no need to push it down.
  5. Put a paper towel in the microwave and place mug on top of paper. Microwave on high for 70 seconds.

And that’s it folks! Warm, moist chocolate cake in under 5 mins! Your tummy will thank you! 😀

IMG_20150716_201452497IMG_20150716_201902634_HDR

  IMG_20150716_201945160IMG_20150716_202310124  IMG_20150716_202407719