I was asked to make a dessert of some sort for a particularly picky eater. What I really wanted to make were brownie cupcakes with mint frosting. He doesn't like mint. Then I thought of dark chocolate cupcakes with strawberry frosting. He doesn't like frosting...weird I know. I found a really yummy looking coconut caramel cookie recipe that I've been dying to try. He doesn't like coconut. Cue the turtle cheesecake. Caramel? Check. Chocolate? Check. Cheesecake? Check. Whew.
The recipe I found the other day sounded like it'd be really good. I did tweak it a bit, but I'll put the original recipe and instructions on here with my changes.
Ingredients:
24 Oreos, finely crushed (about 2 cups)
6 Tbsp oleo, melted
1 pkg (14oz) caramels
1/2 cup milk
1 cup chopped pecans *I skipped these...picky eaters :)*
3 pkg (8oz each) cream cheese, softened
3/4 cup sugar
1 Tbsp vanilla
3 eggs
2 oz Baker's semi-sweet chocolate
Heat your oven to 325°. Reduce the temperature to 300° if using a dark pan.
Mix crushed Oreos and melted oleo. Press mixture into the bottom of a 9 inch springform pan and up 2 inches of the side. *I just put the Oreo mixture on the bottom of the pan. Mistake. Put it up the sides or the caramel will leak out and burn on the bottom of your oven....for a couple of days if you forget to clean it. Whoops*
Microwave caramels and milk on high for 3 minutes or until caramels are completely melted. Stir after each minute. Stir in pecans. *I skipped these.* Pour half of mixture onto Oreo crust. * I poured some onto the crust and then swirled the rest of the half into the cheesecake batter.* Refrigerate for 10 minutes. Refrigerate remaining caramel mixture so you can use it later.
Beat cream cheese, sugar, and vanilla in a large bowl until well blended. Add eggs, one at a time, mixing on low after each until just blended. Pour over caramel layer in crust.
Bake for 1 hour and 5 minutes, or until center is almost set. *Mine baked for about 1 hour and 12 minutes.* Run a knife around the edge to loosen cheesecake. Cool before removing the rim. Refrigerate 4 hours.
Microwave reserved caramel mixture 1 min, stir. Drizzle over cheesecake. Melt chocolate as directed on package. Drizzle over cheesecake. Refrigerate for 30 minutes. *Or if you're like me, sleep in because you set your alarm for PM not AM, run to the kitchen, dump the caramel on the cheesecake and spread with a spoon very quickly, microwave chocolate while trying to get ready to leave the house, pour into a bag with the corner cut out, drizzle chocolate on cheesecake while getting it all over your hands, and run out the door to your truck. But don't speed, cuz that'd be bad ;)*
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| Looks pretty yummy to me :) |
This was delicious. Caramel, chocolate, and cheesecake. Sooooo good. Mmmm. A bit messy, probably because I was rushed and didn't refrigerate the cheesecake after pouring caramel on it, but delicious none the less. Enjoy!
Happy baking friends!
-Katie
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