Caramel Cheesecake #GalentinesDayParty

This Deluxe Caramel Cheesecake made jaws drop. I served this uber-decadent, not for the faint of heart cheesecake to a bunch of 22-year-old guys and their parents. Those youngsters still have excellent metabolism and swarmed the dessert table!

Caramel Cheesecake | A sublime dessert topped with toffee studded caramel sauce

Rich and Gooey Caramel Cheesecake

Over the holiday break, we gathered a bunch of Nick’s former classmates and their parents for a fun reunion. After one bite, one jokester queried, “Do you have a patent on this?” I could only laugh. The moms took slivers, the dads raved as they savored each decadent bite, and the boys, who have all been cooking for themselves, did, too.

Caramel Cheesecake | A sublime dessert topped with toffee studded caramel sauce

Galentine’s Day

Today, we’re celebrating “Galentine’s Day,” a holiday made famous by the television show Parks and Recreation. One of the best days of the year, it’s celebrated on the day before Valentine’s Day. Ladies leave their hubbies to celebrate with their gal pals. And a little indulging is fair game. Check out what my blogger girlfriends brought to the party!!!

Caramel Cheesecake | A sublime dessert topped with toffee studded caramel sauce

More Spectacular Recipes for Your Galentine’s (or Valentine’s) Day Celebration:

A huge thanks to Nancy of gotta get baked and  Courtney of NeighborFood for hosting this fun event again this year!!


Caramel Cheesecake | A sublime dessert topped with toffee studded caramel sauce

Caramel Cheesecake

Prep time: 

Cook time: 

Total time: 

Serves: 12-16 servings

An outrageously decadent cheesecake that will thrill both cheesecake and caramel fans!
Ingredients
Adapted from Yammie's Noshery via Lick the Spoon
Crust:
  • 3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
  • ½ cup brown sugar
  • 2 sticks butter (1 cup), melted
  • 1¼ cups chocolate chips
Cheesecake Filling:
  • 3 packages cream cheese, at room temperature
  • 1 cup sour cream
  • 1½ cups sugar
  • 1 tablespoon vanilla
  • ¼ cup caramel topping (recipe below)
  • 4 eggs, at room temperature
Topping:
  • ½ cup whipping cream
  • 2 tablespoons powdered sugar
  • ½ cup caramel
  • ½ cup chopped Heath bars
Homemade Caramel Sauce:
  • ½ cups sugar
  • 2 tablespoons light corn syrup
  • 3 tablespoons butter
  • ⅓ cup heavy cream
Instructions
To make crust:
  1. Preheat the oven to 300º. Combine crust ingredients except the chocolate chips. Press into a 9-inch springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet (some butter will leak from the pan). Bake for about five minutes or until the chocolate chips are soft. Smooth them out with an offset spatula. Place it in the freezer while you prepare the filling.
To make cheesecake:
  1. Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and mix well. Add the eggs one at a time and beat just until incorporated. Pour into chilled crust. Wrap the pan in a foil and place in a larger pan filled with hot water. Bake for 1 hour and 30 minutes in the 300º oven. The center will still be wiggly, but it shall set in the end. Remove from the oven and cool. Refrigerate for 6 hours or overnight.
  2. Beat the whipping cream and sugar in a chilled bowl until stiff peaks form. Set aside.
  3. Combine the caramel and ½ cup of toffee. Place small spoonfuls of the topping over the top of the cheesecake, then spread using an offset spatula. Pipe some whipped cream dollops around the perimeter and garnish with more toffee bits. Slice with a large wet knife for cleaner slices.
To make caramel sauce:
  1. In a medium saucepan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, remove from heat, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about ¾ cup.
Notes
Overnight chilling is not included in total time.
This <g class="gr_ gr_281 gr-alert gr_gramm undefined Grammar multiReplace" id="281" data-gr-id="281">recipe</g> was adapted from Yammie's Noshery via Lick the Spoon

Caramel Cheesecake | A sublime dessert topped with toffee studded caramel sauce

Comments

  1. What a stunning cheesecake! This will definitely be a sweet treat my hubby and kids (aka My Valentines) love! Have a fabulous Valentine’s Day Liz. :)

  2. Oh my, Liz, this cheesecake looks crazy good. Totally worth the indulgence!

  3. Oh my goodness, this look impossibly rich and indulgent! Me and my gals could do some serious damage on this cheesecake. So glad you could be a part of Galentine’s Day again this year!

  4. YAY GALENTINES DAY!

    and omg this cheesecake is so carameliciouuus!

  5. Moderate indulgence would be difficult with this one!

  6. OMG! This cheesecake looks amazingly yummy, I love everything about it, the ingredients, the texture, and the look :)

  7. You absolutely must get a patent on this. (I am partial, but I think the Rolos put this over the top, Liz!)

  8. oh my gawd, Liz! this cheesecake!!! all that caramel, heath bar pieces and rolos?! um, yum!!!! by the way, I watched your segment yesterday and loved it! the woman you go on air with (the news anchor) seems really fun and the guy was funny! I loved that you made those brownies!!! and the cheesecake strawberries . . yum!!!

  9. That looks incredibly rich and tempting!

  10. Oh my goodness Liz! This looks amazing. Serve me up a slice right now.

  11. Wonderful, it’s a very cold, stay in day today. Grat day for Cheesecake.

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