mjd
Veteran
MJ's notes: A friend sent this to me. Let's call it like we see it. This is a heart attack waiting to happen. Might as well be yummy if it's gonna take you out! ;-)
Brown Sugar Caramel Cheesecake
YIELD: 16 SERVINGS
INGREDIENTS
FOR THE CRUST:
1/2 cup (60g) all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (74g) old-fashioned rolled oats
1/3 cup (67g) firmly packed light brown sugar
1/4 cup (56g) unsalted butter, softened
1/2 teaspoon vanilla extract
FOR THE CARAMEL:
11 ounces (312g) soft caramels (about 40 caramels)
1/3 cup (78ml) heavy cream
FOR THE CHEESECAKE FILLING:
24 ounces (680g) cream cheese, at room temperature
1 cup (200g) firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup (113g) sour cream
FOR THE TOPPING:
1 cup (236ml) heavy cream
2 tablespoons (25g) granulated sugar
toffee bits, for garnish
INSTRUCTIONS
TO MAKE THE CRUST:
Preheat oven to 350°F. Grease a 9-inch springform pan.
Whisk together the flour, cinnamon, and salt. Stir in the oats. Set aside.
Using an electric mixer on medium speed, beat the brown sugar, butter, and vanilla until thoroughly combined.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Press the mixture into the bottom and slightly up the sides (about 1/4" to 1/2") of the prepared pan.
Place the pan on a lined, rimmed baking sheet to catch any spills. Bake 10 minutes. Set aside to cool.
TO MAKE THE CARAMEL:
Place the caramels and cream in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture is smooth.
Pour over the cooled crust, and spread evenly. Place the pan in the refrigerator while you make the filling (about 10 minutes).
TO MAKE THE CHEESECAKE FILLING:
Using an electric mixer on medium speed, beat the cream cheese and brown sugar until thoroughly combined. Add the eggs and vanilla, and mix well. Mix in the sour cream.
Pour the filling over the chilled caramel, and spread evenly.
Place the pan on a lined, rimmed baking sheet to catch any spills. Bake at 350°F for 15 minutes.
Reduce the oven temperature to 200°F. Bake for 2 hours.
Remove the cheesecake from the oven and gently run a thin knife around the edges of the pan.
Turn off the oven, and return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.
Cover loosely and refrigerate overnight.
TO MAKE THE TOPPING:
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Sprinkle the sugar over the cream.
Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
Spread the whipped cream over the cheesecake. Garnish with toffee bits.
© JENNIFER MCHENRY
Brown Sugar Caramel Cheesecake with Oatmeal Cookie Crust
Brown Sugar Caramel Cheesecake
YIELD: 16 SERVINGS
INGREDIENTS
FOR THE CRUST:
1/2 cup (60g) all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (74g) old-fashioned rolled oats
1/3 cup (67g) firmly packed light brown sugar
1/4 cup (56g) unsalted butter, softened
1/2 teaspoon vanilla extract
FOR THE CARAMEL:
11 ounces (312g) soft caramels (about 40 caramels)
1/3 cup (78ml) heavy cream
FOR THE CHEESECAKE FILLING:
24 ounces (680g) cream cheese, at room temperature
1 cup (200g) firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup (113g) sour cream
FOR THE TOPPING:
1 cup (236ml) heavy cream
2 tablespoons (25g) granulated sugar
toffee bits, for garnish
INSTRUCTIONS
TO MAKE THE CRUST:
Preheat oven to 350°F. Grease a 9-inch springform pan.
Whisk together the flour, cinnamon, and salt. Stir in the oats. Set aside.
Using an electric mixer on medium speed, beat the brown sugar, butter, and vanilla until thoroughly combined.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Press the mixture into the bottom and slightly up the sides (about 1/4" to 1/2") of the prepared pan.
Place the pan on a lined, rimmed baking sheet to catch any spills. Bake 10 minutes. Set aside to cool.
TO MAKE THE CARAMEL:
Place the caramels and cream in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture is smooth.
Pour over the cooled crust, and spread evenly. Place the pan in the refrigerator while you make the filling (about 10 minutes).
TO MAKE THE CHEESECAKE FILLING:
Using an electric mixer on medium speed, beat the cream cheese and brown sugar until thoroughly combined. Add the eggs and vanilla, and mix well. Mix in the sour cream.
Pour the filling over the chilled caramel, and spread evenly.
Place the pan on a lined, rimmed baking sheet to catch any spills. Bake at 350°F for 15 minutes.
Reduce the oven temperature to 200°F. Bake for 2 hours.
Remove the cheesecake from the oven and gently run a thin knife around the edges of the pan.
Turn off the oven, and return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.
Cover loosely and refrigerate overnight.
TO MAKE THE TOPPING:
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Sprinkle the sugar over the cream.
Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
Spread the whipped cream over the cheesecake. Garnish with toffee bits.
© JENNIFER MCHENRY
Brown Sugar Caramel Cheesecake with Oatmeal Cookie Crust