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.
I feel like this recipe will play out more like a How-to than an actual recipe. You ever do arts and craft activities from Highlights Magazine? It’s sort of like that!
2 frozen pie crusts; thawed
Eagle Brand Dulce de Leche
E.D. Smith Apple Pie filling
Circular cookie cutter
Egg wash (1 egg + 1 tsbp. water)
1 tbsp. sugar
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Flour your work surface and roll out one pie crust and cut out 12 circles with the cookie cutter. Spread a small amount of the Dulce de Leche in the centre of the circle, then top it with a spoonful of the apple pie filling.
|Now you will see other recipes on the Internet that will say to layer the crust, caramel, pie filling, and lattice crust first and then cut. That works perfectly fine and admittedly might be easier but two things are happening with my method:
- You are able to roll out the dough you cut away for more cookies.
- The caramel will not spill out too much during baking thus avoiding a burnt sugary mess.
Roll out the other dough on a floured surface and cut into strips with the pizza cutter. Lay them across each other to create a lattice and cut them with the cookie cutter. Carefully lift off the surface using a spatula and place on top of the filling. Brush with the egg wash and sprinkle with sugar. Bake for 20 minutes or until golden brown.
Continuing my exploitation of traditional British desserts, here’s one that does not date back as far as Victorian times, but rather the 70s by two gents who seem to have been conducting their own Epic Meal Time experiments. Admittedly, I am not a huge fan of bananas unless they are mashed up and blended into a fluffy batter and baked… so that’s exactly how I incorporated the rich banana flavour into this cupcake. Adding a layer of dulce de leche on top allowing it to seep into the cake was just the icing under the icing on the cake.