|Chocolate Teddy Graham with caramel hair|
We knew we wanted to cook over the weekend, and Kate said she had a jar of caramel that needed to be used so we decided a caramel cheesecake would be wonderful, and maybe some chocolate to turn it into a turtle cheesecake would work? Yes. Yes it would.
Turtle Swirl Cheesecake
9 oz Chocolate Teddy Grahams
6 Tbs butter, melted
4 8-oz packages of cream cheese, room temp
1 1/4 cup sugar
5 large eggs
1 1/2 tsp vanilla extract
|Food processor killing teddy grahams|
4 oz semisweet chocolate, either chips or chopped
Caramel (our's was Fresh Market creamy caramel from a jar)
Preheat oven to 350.
Kill the teddy grahams. No really. Chop them finely, such as with a food processor, then mix with the butter. Line a springform pan with the crumbs, about an inch up the sides.
|Stephen ladle's cheesecake into the pan|
You could use the regular double boiler method used for ganache, or if you don't have one: bring whipping cream to simmer, then add in chocolate. Melt.
We had Kate's jar of caramel, so we spooned out some of it then brought it to nice liquid consistency in the microwave.
|Before being swirled in|
|Cheesecake in the oven|
Place onto a rack to cool, the put it into the fridge. When ready, run a knife around the outer edge of the pan then release the spring.
We only let it cool around 3 hours before eating, and it was delicious, but some more was tried today. Letting it cool for around a day makes it very delicious, letting the caramel and chocolate flavor spread through the cheesecake and the cheesecake become an even better consistency.
|The beautiful finished product|
We had some chicken with Mrs. Dash Onion & Garlic, paprika, and onion flakes for seasoning for dinner along with peas and rice. It was good. Don't be afraid to randomly mix spices together, but do be afraid when Kate has raw chicken and a knife. She's such a zombie.
|Kate flips some pancakes!|
Yay baking! Go food! Happy Memorial Day!