Seriously, this semester has really tested my time management skills--and I wish I could say they're superb, but apparently they're not. Anyways, I couldn't even get around to my last installment of the Thanksgiving series until today. It was mainly due to the fact that I slacked all break long and then once I landed in Boston I realized how much work I had.
But here it is, the last--and my favorite--post about the Thanksgiving feast my cousin and I made a week ago.
Before anything though, let me state the facts. I have a huge sweet tooth. When I say that, I mean I'd rather skip a meal if it means I get to eat double the dessert. It's obviously not the best eating habit, but that's just the way I am.
For Thanksgiving I didn't skip dinner--as you can see from the previous posts--but I still had two servings of this delicious caramel cheesecake. That leads me to fact number two: my favorite desserts are by far cheesecake and carrot cake.
So here is the recipe to an absolutely delicious--but seriously, delicious--cheesecake. Enjoy!
Caramel Cheesecake (adapted from Joy the Baker)
Makes one 9-inch pie.
*Active time: 1 hour. Total time: 3 hours + cooling (overnight is best)
- 10 oz ginger snap cookies
- 2 tablespoons brown sugar
- Pinch of salt
- 4 tablespoons unsalted butter, melted
- Place two racks in the upper and lower thirds of the oven. Preheat oven to 350 F.
- Place cookies in a Ziploc bag and crumble using a rolling pin (or an empty wine bottle); until crumbs are fine. Transfer crumbs to a large bowl. Add sugar, salt and butter and mix until crumbs are moistened.
- Fill a 9-inch pie plate with crust and press against bottom and edges using your fingertips. Make sure the crust is pressed completely.
- Bake for 10 to 15 minutes, or until golden brown. Remove from oven and let cool while you make filling.
- 2 blocks cream cheese, at room temperature
- 1 1.3 cups granulated sugar
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup + 2 tablespoons heavy cream
- Preheat oven to 325 F. Fill tea kettle with water and bring to a boil (this water will be used when cheesecake is in the oven).
- Beat together cream cheese and sugar until fluffy, about 5 minutes. Beat in salt until well incorporated. Add eggs, one at a time, beating until very well combined. Slowly beat in cream until mixture is creamy and luscious.
- Pour cheesecake into prepared crust and set aside. Fill a 9x13-inch baking dish with boiling water and place in lower third of the oven. Place cheesecake on upper third of the oven and bake for 50 - 60 minutes, or until it is slightly browned and puffed. Once cheesecake is puffed and it doesn't jiggle in the center when moved, prop oven open using a towel and continue baking for 45 minutes. Remove from oven and let cool for at least 4 hours, or overnight.
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons light corn syrup
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- In a medium saucepan, heat sugar, water and corn syrup over medium heat. Bring to a boil, stirring occasionally; boil until caramel browns, about 5-10 minutes, make sure caramel doesn't go past an amber color. Remove from heat immediately and add cream and butter; caramel will bubble. Stir well and add salt until incorporated.
- Transfer caramel to bowl and cover with plastic wrap (caramel may seem light, but once it's cooled it will thicken). Cool in refrigerator for at least 4 hours, or overnight.
- When ready to use, if caramel is too thick to pour, heat in microwave for 10-second intervals, stirring well after each interval. Pour caramel over cooled cheesecake.