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-
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