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!

FIFTY SHADES OF CHEESECAKE

OK..so maybe it’s not really 50 shades of cheesecakes but I’m making 50 cheesecakes today in two scrumptious flavors!

As usual my lovely husband came in the door yesterday saying “Ummm honey can you make a couple cheesecakes for my lovely friend who is NOT paying for them!? Thanks you’re the best!!”

Me “Ummm really!? REALLY”

WHY DO MEN ALWAYS DO THIS!!! GRRRR!!

*OK happy thoughts, happy thoughts, breathe ooooosaahhhhh*

So now I’m up at 8 am *not a morning person* prepping my pans and ingredients. I decided to do a classic cherry and a spicy chocolate cheesecake with raspberries. I love making mini cheesecakes, because it keeps us * meaning my husband* from eating too big of a slice! Portion control is key around here, as we say in Trinidad, his eyes are bigger than his belly, and that means he tries to eat too much! ūüėÄ

What’s your favorite cheesecake flavor? Below I put the basic recipe I use, play with the flavors, try different extracts and crusts, you can make so many variations!

  • 1¬†1‚ĀĄ2 cups¬†graham cracker crumbs(your preference) or 1¬†1‚ĀĄ2¬†cups chocolate wafer crumbs (your preference) or 1¬†1‚ĀĄ2¬†cups vanilla wafer crumbs (your preference)
  • 1‚ĀĄ4 cup¬†sugar
  • 1‚ĀĄ4 cup¬†butter, melted
  • 3 (8 ounce) packages¬†cream cheese, softened
  • 1 (14 ounce) condensed milk
  • 3 eggs
  • 2 teaspoons¬†vanilla

DIRECTIONS

  1. Preheat oven to 300 degrees F.
  2. Line cupcake tin with cupcake papers (24).
  3. Combine crumbs, sugar and butter; press equal portions onto bottom of cupcake papers.
  4. In large mixing bowl beat cheese until fluffy.
  5. Gradually beat in condensed milk until smooth.
  6. Add eggs and vanilla; mix well.
  7. Spoon equal amounts into prepared cups (about 3 tbl per cup).
  8. Bake 20 minutes or until cakes spring back when touched lightly.
  9. Cool and chill.
  10. Garnish with fresh berries or sliced fruits; chocolate shavings; toasted coconut; or cake sprinkles for a festive look.

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I am bringing these little beauties to Fiesta Friday! I am feeling better and ready to party with all the guests and the co-hosts this week are Effie @Food Daydreaming and Jhuls @The Not So Creative Cook.