Hey Hey Hey I’m alive!
Yup, I know you were worried, but don’t fret, I’m still kickin. We are just crazy busy and I have been everywhere but in my kitchen lately. BUT, I was in there a while back making a delicious cheesecake for one of my closest friends, Jenna (if you don’t know her, she’s an amazingly talented photographer. Check out her work here!!!!)
I’ve been missing my kitchen soooooo much but I have to just take life as it comes and right now it means ordering in and going out to eat a lot…oops. I gotta say, I don’t hate it…although my waste and my wallet are not big fans.
This cheesecake is super amazing and is a simple graham cracker crust. You could 100% do an Oreo crust. I think I would have actually preferred that in this case even though I’m a sucker for a graham cracker crust. The actual bones of this cheesecake could be left as is OR made any way you want. You can add any cookie or fruit to the cheesecake batter before baking (oreos, blueberries, reese pb cups, chocolate chips, Peanut butter, Nutella, etc) or you can add any different drizzle you want on the top: Fruit sauce, any cookie or candy topping, marshmallow/chocolate/graham for S’more…literally I can go on for days.
Whatever you decide I’m sure it will be amazing! As always, this cake is super rich and a large glass of milk is a must!
With summer in full swing I hope to see you as often as possible, I miss my baking and blog world dearly and look forward to bringing you something delicious soon!
For the Crust:
20 Whole Graham Crackers
3/4 Cup (1 1/2 Sticks) Butter, melted
1/2 Cup Brown Sugar
For the Cheesecake:
3 (8oz) Packages Cream Cheese, Softened
3/4 Cup Sugar
1 Tablespoon Vanilla
1 Package (11oz) Craft Caramels
2 oz Semi-Sweet Chocolate
1 Cup Pecans, Toasted and chopped
Preheat oven to 350 degrees and wrap a 10 inch springform pan with foil.
Combine graham cracker crumbs with sugar and melted butter. Stir well to evenly coat the grahams and firmly press into bottom of and around sides of the pan (not all the way up the sides, just a couple inches.
Bake crust 10 minutes, remove from oven and let cool. Reduce heat 325.
Combine softened cream cheese, sugar and vanilla in the bowl of an electric mixer and let beat until well combined and a bit fluffy. Scrape down sides and bottom and add eggs, one at a time, mixing well after each addition. Once combined, pour cream cheese batter into crust and place into oven preheated to 325 degrees and let bake for 1 hour and 5-10 minutes. To check for doneness, press into center and see that it is mostly set, firm around the edges.
Remove from oven and run a knife around edge of crust, let cool before removing pan from cake.
Once cool, remove edge of pan and place into the refrigerator until completely cool, at least 2 hours, preferably 4.
Once cool, remove from refrigerator and melt craft caramels in the microwave with a couple tablespoons of milk. Stir well, microwaving in intervals until melted. Sprinkle over cake and then continue by melting chocolate and drizzling that over caramel. Finally, sprinkle with toasted pecans and let chocolate and caramel harden.
To slice, warm a sharp knife under hot water, dry quickly and slice into cake. Serve with a tall glass of milk and enjoy!