Tuesday, March 29, 2011
Dessert - Salted Caramel Cheesecake
Mmmmm. Are you drooling yet?? This is probably the richest thing I have made in my life, it is really so decadent. The recipe comes from my favorite Betty Crocker recipe cards magazine that I am always raving about. Seriously, that magazine is so full of good things every time it arrives.
This recipe happens to come from the same issue as the divinely delicious Tie Dye Cupcakes. I will say that it wasn't too awfully difficult to make, however it does take a while to bake and is quite time consuming. If you are preparing this for a party or something, also take that into consideration, since it does require a minimum of 6 hours to chill in the refrigerator.
The recipe is sort of a three-part recipe as well, you start with the graham cracker crust, then make the cheesecake (which is caramel flavored), then you make the caramel topping sauce. You'll also need a springform pan for this one, so be prepared for that! Oh yeah, and by no means is this a healthy recipe!
Salted Caramel Cheesecake
-1 3/4 cups graham cracker crumbs (about 28 squares)
-1/4 cup packed brown sugar
-1/2 cup butter, melted
Preheat oven to 350 degrees. Wrap the outside of 9-inch springform pan with foil. Spray inside of pan with cooking spray and set aside.
Mix crust ingredients together and press into bottom of the pan.
Bake 8-10 minutes or until set.
Reduce oven temperature to 300 degrees, and cool crust for 10 minutes.
Meanwhile, prepare cheesecake filling:
-3 packages (8 oz each) cream cheese, softened
-1 cup brown sugar
-3/4 cup whipping cream
-1/4 cup caramel-flavored coffee syrup
Beat together cream cheese, brown sugar, and eggs (adding one at a time) until smooth. Add whipping cream and caramel syrup and blend until smooth. Pour into prepared pan and bake at 300 degrees for 1 hour 10 minutes to 1 hour 20 minutes (until edge of cheesecake is set 2 inches in and slightly jiggles in center).
Turn oven off and open oven door 4 inches (you may want to open some windows, this made our kitchen really hot and the carbon dioxide stuff freaks me out a little). Leave cheesecake in oven (with 4 inch opening) for 30 minutes.
Remove cheesecake from oven, and run a knife or metal spatula around the edge to loosen. Cool on cooling rack at least 30 minutes, then refrigerate 6 hours or overnight.
Prior to serving, prepare the caramel sauce topping:
-1/2 cup butter
-1-1/4 cups brown sugar
-2 tablespoons caramel-flavored coffee syrup
-1/2 cup whipping cream
-1-1/2 teaspoons flaked sea salt
In medium saucepan, melt the butter over medium heat. Add brown sugar and caramel syrup. Heat to boiling, stirring, cook 1 minute, stirring until sugar dissolves. Stir in the cream, then return to boiling. Remove from heat. Cool 10 minutes.
To serve cheesecake: Remove metal ring from springform pan, slice cheesecake, then top each slice with a spoonful of caramel and finish it off with a pinch of flaked sea salt.
Refrigerate to store.