Salted Caramel Cheesecake with a Brownie Crust

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During the holidays I set out to create a cheesecake that incorporated all my favorites; chocolate chips, brownies and salted caramel sauce. I have a basic cheesecake recipe that I use and add various ingredients to create different flavors. The recipe on the Philadelphia Cream Cheese package is a good recipe to follow for a simple cheesecake.

It took two attempts at making this cake before I achieved the result I was looking for.  I added chocolate chips, salted caramel chips and cinnamon chips along with some salted caramel coffee creamer to the mixture of both cakes. For my first cake, I used a basic graham cracker crust which I thought would be a good compliment to the cinnamon chips. The flavor of the cake was delicious. I used Bobby Flay’s Salted Caramel Sauce published by the New York Times but I could not get it to thicken to the consistency I was trying to achieve.

For the second cake, I decided to change the crust to brownies instead of the graham crackers and increase the chocolate chips. This was closer to the overall taste I was hoping for. This time I used a different recipe for the salted caramel sauce. The trick is to continue cooking the sauce until you get the consistency you want. I found it took much longer than both recipes called for but I was looking for a really thick sauce. The recipes are good for a glaze to pour over a dessert but I wanted something much thicker which would solidify on the cake.

I shared both cakes with my family for Thanksgiving and Christmas. They loved each of them but the I think the cake with the brownie crust was the overwhelming favorite.

Get creative with your recipes and have fun in the kitchen!




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