Tag Archives: graham cracker crust

say cheese[cake that is]…

After a fantastic holiday weekend full of spending time with family and friends, unfortunately reality is kicking back in…
To prepare for another week, what better way to gear up than with a slice of velvety caramel pecan cheesecake in a graham cracker crust!
Two packages of cream cheese, sugar, vanilla, eggs, pecans, caramel and a graham cracker crust [store bought or homemade, there are no judgements here!] are all that is needed to create this delightful masterpiece…
For the pecan caramel base, chopped pecans are stirred into a sultry caramel sauce and poured into the graham cracker crust… The cream cheese and sugar are whipped until combined, then the vanilla and eggs are added in and blended together. This creamy mixture is gently eased into the crust and then baked in a 350 degree oven until set. After cooling down and then chilling in the refrigerator, it was time to slice and enjoy…
Sweet, creamy, nutty and buttery… this slice of heaven is well deserved and for me guilt-free!!

at a low simmer…
-R

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sticky, salty and sweet… YUP it’s dessert

After sitting back and watching some Food Network television this afternoon, I was tempted to make a dessert that I haven’t made in quite a long time [probably since I last saw this episode]. It was a chocolate caramel pie with a graham cracker crust [well technically they are bars, but I prefer to make it into a pie and not squares]!

It’s pretty simple to make… graham crackers, butter, heavy cream, sugar, chocolate chips [I use bittersweet], espresso powder, fleur de sel [this is what I used], water and brown sugar.

After baking the graham cracker crust, it’s set aside to cool. While cooling, I made the caramel. I combined the cream, butter, sugar and water, and stirred until velvety. Next, the soon-to-be caramel needs to come to a boil until it hits 240 degrees. This concoction is then poured into the crust, cooled and then chilled in the freezer until slightly hardened.

Last, but certainly not least, I combined the chocolate chips and cream in a heatproof bowl and rested it over a pot of slightly boiling water. Everything is stirred until smooth, then I whisked in the espresso powder. Once combined, the chocolate is poured on top of the caramel and spread out evenly. The top then gets a nice sprinkle of the fleur de sel.

After chilling out for a while, it was time to cut into this sexy pie. Chocolatey, slightly briny from the salt and sticky and sweet from the caramel… Now I remember why I made this the first time!!!

at a low simmer…

-R

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