Sinful Saturday Desserts - Day 6 Thanksgiving Spectacular

Its Day 6 of our Thanksgiving Spectacular and today I'm presenting you "Sinful Saturday" because this combo of cheesecake and homemade caramel sauce should just be outlawed.  Since I'm not a pumpkin pie fan, I'm using the caramel sauce next week on my Apple Crumble Bars & Bourbon Ice Cream dessert for Thanksgiving.  (more on that next week)  And this cheesecake?  Get outta town.  I'd been so hungry for a good cheesecake since leaving New York - this was the cure for what ailed me. 


First up is the I've Been Called Evil Caramel Sauce from a super sweet, lovely lady named Sally!  To date, I'd never seen a caramel sauce using honey.  That caught my eye right off if the gorgeous lovely drippy, gooey picture didn't draw me in enough.  I had been always leery to make my own caramel sauce because it seemed so difficult with 500 steps and warning about the whole process.  Was much easier to buy a jar of sauce than make my own...BUT Sally's post changed my opinion and I just had to try.  Nothing could have been easier.  4 ingredients.  Less than 10 minutes.  You HAVE to try it.  Words fail the delicious sweetness that awaits you!  (and stop by her site for more easy to do yummies!)

Sally's drool worthy picture!

I've Been Called Evil Caramel Sauce
by Sally Darling


1 stick butter
1/2 c. mild honey
3/4 c. brown sugar
1 can sweetened condensed milk


Mix together  honey and butter and sugar in saucepan. Turn on med. high heat while stirring constantly.  Bring the mixture to rolling bubbling boil for 2 minutes while continuing to stir constantly.


Add condensed milk and mix well, keeping the stirring and heat constant until completely mixed through. Store in airtight containers in the fridge. To warm up, use microwave on a low setting.




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There is nothing more soothing to me than a good piece of cheesecake.  NY cheesecake, that is.  There is something about the baked texture that lures me in.  You can't get that tang or the soft crumbly feel from a refrigerator cheesecake.  NY cheesecake is just divine...the darker brown top, the way it puffs up when it cooks, then falls....the tell tale crack!....the sweet cookie/cracker crust.  Its just heavenly.  Laurie from SimplyScratch.com posted this recipe and I can tell you, I will never use another recipe EVER.  Please do yourself a favor and try this recipe.  (and top it with the caramel sauce...omg.... *drool*)

Cheesecake + caramel = good!

New York Style Cheesecake
by Laurie@SimplyScratch.com


FOR THE CRUST:
8 whole Graham Crackers
3 Tablespoons Unsalted Butter, melted


FOR THE FILLING:
4 packages (8 Oz. Package) Cream Cheese
1-½ cup Granulated Sugar
¾ cups Whole Milk
4 whole Eggs
1 cup Sour Cream
1 Tablespoon Real Vanilla Extract
¼ cups All-purpose Flour


Preheat oven to 350 degrees and grease a 9-inch springform pan. In a medium bowl, mix graham cracker crumbs (I used my food processor to make the crumbs) with melted butter and press onto the bottom of the pan using the bottom of a glass or measuring cup.

Look at that texture!!

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, vanilla and flour until smooth. Pour filling into prepared crust.


Bake in the preheated oven for 1 hour. Turn the oven off and let the cake cool in the oven with the door closed for 5 to 6 hours. Chill in the refrigerator until serving.


 (if you open the oven door to look at it, it WILL be puffed up above the rim, but rest assured, it will deflate in the cool down period to normal size!)

Coming tomorrow on our final day....a holiday drink worth sharing!