Tuesday, August 10, 2010

Heaven on a spoon

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...

*drool*
You might want to move away from your keyboard now...
*sigh*
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 egg
1 tablespoon cold water
2-8 ounce packages cream cheese
1/2 cup sugar
2 eggs
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.

Chocolate Glaze
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.

30 comments:

  1. Thanks fiddy! I see right through that my dear :)

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  2. Its almost as if I can taste it by your pictures!!! You sure you dont want to move back here? We Israeli's need stuff like this HERE!

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  3. Ahem, Yael- werent you the one complaining about american cream cheese??

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  4. HEAVEN I WAS ALMOST CRYING WHEN I WAS LOOKING AT THE PICS

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  5. LOL, too bad we are not neighbors anymore :(

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  6. owe owe owe. That can't be healthy but it looks so so good (Oh wait...cheese, PB protein and calcium bring it on!)

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  7. i know! but in this case it works out i would be around 20lbs. heavier no jokes!

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  8. Oh wow!! This looks absolutely amazing!

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  9. I have been the recipient of many a delicious recipe from my wonderful and talented downstair's neighbor. In my humble opinion, this is recipe is NUMBER 1. It was sooo good, that me, who NEVER bakes, asked for - and made - this receipe. I highly recommend it to anyone who does not mind getting more than 1 dish dirty.

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  10. I'm new to your blog, and LOVE it! Do you make this milchig? What would happen if I used pareve cream cheese?

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  11. Hi Anonymous- welcome to my crazy little world! I usually do make this milchig since my belief is- if cheesecake is not milchig, its not cheesecake! Having said that, I have made this exact recipe,and put in parve vanilla ice cream instead of the cheesecake part, and it was absolutely brilliant. I hope one day ( next time I make it) to post my ice cream recipe along with that idea of using it here. Either way- Enjoy!

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  12. This looks fabulous!
    When it says brownie mix does that mean just a box?
    Thanks!

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  13. well i made it last night and it was amazinggggggggggg very decadent and rich and yep - heaven on a spoon!

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  14. hello! amazing recipe! you just use 1 box brownie mix and mix it with 1 egg and 1 tbsp water? It isnt too dry?

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  15. Yes, it works fine. Its more of a pie crust, than a brownie.

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  16. I used one box duncan hines and added 1 egg and 1 tbsp water and the batter was super dry with clumps...I bake it like that?

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  17. thank you!!its in the oven now :)

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  18. looks decadent!! do you think i can make this in muffin tins so they can be served individually?

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  19. I don't see why not? It would probably be adorable in mini. Although I would worry about the cupcake liners getting soggy. The grocery store in passaic sells these mini pie pans (disposable) that are about 2 inches deep and 3 inches round. You can probably make them in there too and cut the tin off after. Let me know how they come out!

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  20. I just came back from the grocery and was deciding if I should buy the mini pie pans but nixed them. Figured I will master the regular recipe first :)
    Love your website and recipes!

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  21. I'm sure it will be great :) enjoy and thank you!

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  22. Whipped cream cheese or the other kind (the Philly cream cheese lookalike)?

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  23. Laya-I am sure the proper cream cheese to use would be the brick, but I almost positive I used whipped cream cheese in the cheesecake pictured and it came out fine.

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  24. Did u ever try using the Hershey's choc cake as a base? I already have a 9" round of that.. Or does the cheesecake part need s/t heavier do u think?

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    1. Sounds fine to me- I never tried it before. The only thing I'd be worried about is that the cake may dry out when you bake it a second time- not sure? Also, it will be higher than a brownie.

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  25. Where do you get the karo syrup from?

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    1. I am so sorry for the delay, just saw this now- Karo Syrup is the brand name for any sort of dark corn syrup. Most grocery stores should carry it in the baking aisle. If you are stuck you can always use pancake syrup.

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