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January Brace Friendly Recipe 


Since we think cheesecake is a pie, why not make one today on National Pie Day!

Crust Ingredients:

• 1 . cups graham cracker crumbs (about 28 squares)

• 1/4 cup packed brown sugar

• 1/2 cup butter, melted

Filling Ingredients:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup packed brown sugar

• 3 eggs

• 3/4 cup whipping cream

• 1/4 cup caramel-flavored coffee syrup

Caramel Sauce Ingredients:

• 1/2 cup butter

• 1 . cups packed brown sugar

• 2 tablespoons caramel-flavored coffee syrup

• 1/2 cup whipping cream

• 1 . teaspoons flaked sea salt


1. Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent

1. Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent

leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in

bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

2. Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until

smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup;

beat until blended. Pour filling over crust.

3. Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge

of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in

oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack

30 minutes. Refrigerate at least 6 hours or overnight.

4. In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee

syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to

boiling. Remove from heat. Cool 10 minutes.

5. To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut

cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining



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