Really there is no name that would do this cheesecake justice. Let me tell you, I love cheesecake. I don't announce it to the world ( although now I am) but I am pretty picky on cheesecakes. I have tasted many homemade cheesecakes. And I always gush over how good they are. But a lot of times they are "eh, ok." But this one really raises the bar quite a bit. Rich, decadent and creamy. I am sure there is some sort of science to the ratio of cheese:eggs:sugar, but the magic in this cake is the combination of flavors. Cheesecake....peanut butter....caramel....brownies. It really is heaven on a spoon. So instead of ranting and raving, allow me share some pics with you, but let me warn you, you may need some tissues...
|You might want to move away from your keyboard now...|
In case you missed the caramel...
What? You want the recipe? Are you sure? Its kinda deadly. In a diet killer kind of way. Oh well, if you insist...
Peanut Butter Caramel Cheesecake
1 *gasp* brownie mix
1 tablespoon cold water
2-8 ounce packages cream cheese
1/2 cup sugar
1 teaspoon vanilla
1/2 cup dark karo syrup
1/2 cup smooth peanut butter
1 tablespoon vanilla sugar
Mix brownie mix with egg and water. Pat into a 9 inch springform pan.* Bake at 350 for 15 minutes. ( It will look undercooked.) Let cool. In a small saucepan, combine karo syrup, peanut butter and vanilla sugar. Mix over medium heat until smooth. Pour 3/4 of caramel mixture over brownie crust. Put in the freezer to set for 20 minutes. Mix cream cheese, sugar ,2 eggs and vanilla until smooth and creamy. Pour on top of caramel. Bake at 350 for 40-45 minutes, center will be jiggly. Turn the oven off and leave inside to cool for about an hour. Remove and let cool completely in the fridge. Drizzle with remaining caramel, and chocolate glaze. (Recipe to follow.) To get a nice drizzle, pour either glaze into a sandwich size ziploc bag, and snip off a small piece of the corner, drizzle over the top.
1 cup powder sugar
2 heaping tablespoons cocoa
2 tablespoons oil
2 tablespoons corn syrup
2 tablespoons milk or soy milk
1 teaspoon vanilla
Mix everything together. It should be slightly thick, similar to a brownie batter. Heat in microwave for 30 seconds. Stir well, until smooth. If it is too thick, add more milk, 1 teaspoon at a time. Note: The glaze recipe is really " a little of this and a little of that " kind of recipe. I tried my best to estimate the measurements that I use, but I almost always end up adding some more milk or powder sugar to get it to the right consistency.
* Ok, so I admit it, I have no idea how to use a springform pan. I actually didn't use one for this recipe, although you are supposed to use a springform pan when making a cheesecake. So, if you know how to use one, by all means please do. But if you are ignorant in these matters like me, you can use a 9 inch pan. To get a pretty slice, use a disposable pan, and slice the side of the pan open when you slice the first slice so you can slide it out of the pan backwards.