Monday, July 23, 2012

White Mocha Caramel Cheesecake

A few months ago, I ran across a contest to come up with a recipe. The only requirements were two ingredients: white chocolate and caramel. I can't even tell you how thrilled I was! I thought the only thing that would make it better would be if coffee was
 involved (I have a soft spot for white mocha caramel Starbucks frapps!). I was also craving cheesecake at the time, so thus this one was born. WARNING: this is not quick. This is legit cheesecake using classic methods, so it's tedious; but it's SO worth it!

White Mocha Caramel Cheesecake

2 1/4 cups graham crackers (crushed)
1/4 cup melted butter
1/4 cup sugar

3 8oz pkg cream cheese (softened)
1 cup sour cream
4 eggs (lightly beaten)
1 cup sugar
1 tsp vanilla
3 T cornstarch
1 T instant coffee granules
2 T boiling water)
12 oz white chocolate baking chips
2 regular size or 8 fun size caramel-nougat candy bars chopped (I used Snickers)

About 3/4 cup of your favorite caramel topping
I made a caramel crunch topping by using:
1 cup powdered sugar
1 T butter
A few cracks from a sea salt grinder

*Preheat oven to 325 degrees F and grease a 9 inch springform pan.
*Double wrap the outside of the pan in foil to prevent leaks from the hot water bath.
*Combine crust ingredients until moist and press into the bottom and one inch up the sides of the springform pan
using the bottom of a measuring cup.

*Dissolve coffee granules in water.
*Melt chocolate according to package directions.
*Cream the cream cheese and the sugar until smooth. Add in sour cream, vanilla, and corn starch and continue
to beat until smooth.

*Add 4 eggs and carefully beat JUST UNTIL MIXED.
*Pour half of the batter into a separate bowl.
*Stir in white chocolate into one bowl of batter.

*In the other bowl of batter, stir in the dissolved coffee mixture.

*Alternate spooning HALF of each mixture into the spring-form pan. Carefully swirl with a butter knife.

*Arrange candy bar pieces on top.

*Repeat spooning the remaining batters and swirl again.
*Set the spring-form pan inside a larger pan that you can pour water into for a water bath. It needs to be large
enough to be able to cover up an inch on the springform pan.
*Place the pan with the spring-form pan in it inside the oven and using a kettle, or something large enough to hold
a lot of water, pour water to fill up to an inch from the bottom of the spring-form pan.

*Bake at 325 for 50 minutes. Turn the oven off and leave it in the oven for another hour.
*Let rest on cooling rack for 10 minutes and then run a butter knife around the edge to loosen.

*Allow to cool all the way.
*Once it has cooled, place it in the refrigerator for 12-24 hours to chill.
*Once ready to serve, remove from the spring-form pan and top with caramel sauce.
*If you wish to do the caramel crunch, in a saucepan on med-high heat let 1 cup powdered sugar until caramel-
ized. Stir occasionally and allow to come to a golden brown (we're going soft-ball stage here). Add 1 T butter and a few cracks sea salt from a
grinder. Quickly pour over cheesecake.

And if you happen to not like coffee, then just don’t add it and you’ll have a white chocolate caramel cheese-
cake...everyone wins!

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  1. Yum this looks Devine! Thanks so much for sharing the recipe! Have a great week :)

  2. That cake looks amazing, not sure I would have the patience to make one but you never know;)

  3. That looks fantastic! I've never attempted cheesecake but this makes me want to!

  4. Oh my that looks so good! I need to make that!!

  5. Wow! This looks amazing. Thanks for sharing at Must Try Monday.

  6. Oh, my. I've just come across your blog and absolutely love it. Can't get enough of this recipe - pinning!

  7. I am featuring you this week at my I {heart} Fridays party! Feel free to stop by and grab a button :)

  8. Hello.
    My first time here. Visiting from Kathe's blog hop.

    I saw mocha & cheesecake and I knew I had to visit here. You've used all my favorite ingredients too. I bet that cake tastes delicious. Can you see me having a few slices...doing some virtual tasting and finger licking! LOL
    Nice instructions and presentation. Thanks for sharing.

    E is for: The Eyes Of Life

  9. Wow that is a beautiful, beautiful thing!


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