For never was there a story of more hell than this of my weakness for salted caramel.
And by “hell” I of course mean Heaven because there truly is no greater come-to-Jesus moment than savouring a bite of decadent creamy cheesecake smothered with a layer of smooth salted caramel.
This recipe was really an amalgam of several similar salted caramel cheesecake recipes I found on the Interwebs. The result was a product of my pantry not being completely stocked up. For example, I didn’t have Oreo crumbs so I went with a classic graham crumb crust, which also meant I had to add just a little bit of sugar to compensate for the sweetness that Oreo cookies would have provided. To make the caramel topping, I needed to add whipping cream but all I had was cream liqueur… and that’s a little peek into my life so we should just move on.
This came about when I was searching for alternative cheesecake crusts. The cheesecake is light and fluffy and NO-BAKE, while the crust is basically made of macaroon. As an aside: Can you think of a lovelier smell to invade your home than toasted coconut? There’s probably a lot but that’s definitely one of them!
So, what’s your go-to cheesecake recipe? This Kraft Canada recipe for a Nilla Prailine Cheesecake is hands-down mine. I’ve made it on several occasions and it’s constantly a head-turner (and tummy rumbler). Get the recipe here!
Involved in a cookie swap this year? Giving holiday cookies out as cheap yet thoughtful gifts this year? Here’s a cookie that fits the bill!
Clockwise starting from the top: Chocolate Mousse, Salted Caramel, Apple Crumble, Strawberry Cheesecake.
When you just can’t decide what type of dessert to serve at your party…