Tuesday, April 28, 2009

Salted Caramel and Pecan Cheesecake

Recently, it seems like I've been making a ton of cupcakes for Dessert Nights. I'm not sure if it was just a coincidence or if I was inspired by how tasty the Irish Carbomb Cupcakes were for St Patrick's Day. I've consciously tried to deviate from cupcakes in the last couple of weeks. I realized that it has been over a year since my first ever cheesecake attempt and decided to try another one.

Salted Caramel has been all of the rage lately. It's in everything from ice cream flavors to Starbucks drinks. It's also a great topping for cheesecake since that's usually rich and the sweetness of the caramel would be a nice complement. I happened upon this great
recipe from Bake or Break. The recipe is super easy. For those of you who want a great easy dessert, this is it. Honestly, the toughest thing was the caramel and that's the easiest thing to cheat on by just using a jar. If you don't have a mixer, it will take more elbow grease to make sure that the cream cheese is light enough, but nothing that you can't handle. You will definitely be rewarded with a tasty cheesecake that's sure to excite your taste buds.

I did learn that nuts are more popular with the dessert night crew than I previously thought. I only put the pecans on half of the cheesecake to cater to those who don't like nuts, and that side was gone before anyone had barely gotten into the nut-free side.

Stay tuned to hear about next week's ice cream experiment and survey results.

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