My Beloved sent me a text this week saying he won the food lottery. It was actually not about this cheesecake but something else I am going to blog about. He says this is a bit of heaven. He is a bit strange and only calls food sexy. This got the sexy adjective. I thought maybe the layers would be too thin but I really like the porportion. So I am odd. I got the idea from Joy the Baker and then used all my favorite bits in the makings. I do that a lot. Cool idea, now how would I do that with the things we like best. It works.
Caramel Cheesecake
Note: If you wish to use wheat flour, use 1 cup of all purpose flour in the molasses crinckle shortbread recipe instead of the gluten free flours.
2 cups gluten free molasses crinckle shortbread dough
1 recipe caramel sauce, warm
16 ounces cream cheese
1/2 cup granlulated sugar
2 eggs
4 teaspoons heavy cream
2 teaspoons cornstarch
2 teaspoons vanilla (the best you can find)
Preheat oven to 350 degrees Fahrenheit.
Butter a 9 inch springform pan.
Press in the cookie dough.
Cream the cream cheese with the sugar. Mix in the eggs, heavy cream, cornstarch, and vanilla. Pour into the prepared pan. Bake for 20 to 30 minutes, or until it is just set.
Pour the warm caramel sauce over the cheesecake. Now if you do not wish to make a mess, make sure this cheesecake resides in the refrigerator for a few hours.
If you do not, may hear sounds of enjoyment coming from your kitchen as fingers clean up the counter! Either way, this cheesecake is awfully good. I like cheesecake but I would not usually ask for cheesecake or make it often. This one may be the exception as long as my Dad's caramels are still around!