National Cheesecake Day!

Cheesecake is one of those lovely desserts that can be transformed into almost anything with just a few different toppings.

Have a plain cheesecake and want to add a salty sweet crunch? Look no further than toffee! We added Lambrecht Gourmet Southern Pecan Toffee with a little caramel sauce for a delicious dessert.
Lambrecht toffee

Want to add a chocolatey punch to your cheesecake? Bake a brownie into the bottom! (I love a good brownie bottom cheesecake.) Don’t have time? Fake it like we did by stacking cheesecake on top of these Salt of the Earth Bakery brownies.

Salt of the eart brownie bottom

You can not deny the deliciousness of creamy cheesecake and caramel. We melted down some McCrea’s Candies Black Lava Sea Salt Caramels and made a rich topping. (Melting caramels? Put them in the microwave for a few seconds at a time and stir. If they start to clump, just add a tiny bit of milk.)

McCreas caramel cheescake

My Favorite Cheesecake Recipe:

4 8 oz. blocks cream cheese
1/2 cup sour cream
3/4 cup sugar
4 eggs
2 egg yolks
3/4 cup heavy cream
1 tbs vanilla extract
1 tbs lemon juice

Soften the cream cheese and mix well in a stand mixer until all the lumps are out. Add the sugar and mix until combined. Scrape bowl down to make sure there is no clumped cream cheese. Add eggs and egg yolks one at a time. Add in heavy cream, vanilla and lemon juice.

Use this with whatever crust you like best. Personally I love a good pecan shortbread, but a graham cracker crust or a chocolate cookie crust is great too.

Once the crust is ready, pour cheesecake mixture into the pan and bake with a water bath at 350° for 50 minutes. Top will be slightly jiggly. Let it cool in the oven for an hour after finished, then move it to the refrigerator for several hours (overnight is best).

Top with whatever inventive thing you can come up with! What’s your favorite cheesecake topping? Tell us in the comments!


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