Ever since I started reading The Cheesecake Queen, I have felt compelled to play around with cheesecake recipes in the hope of creating a cheesecake worthy of the Cheesecake Queen. My mom’s birthday was this week, and she requested a cheesecake. As the necessary ingredients stared me in the face, an idea came to me inspired by my favorite flavor – the incredibly delicious turtle cheesecake. This magical concoction lacks the nuts but has a healthy dose of chocolate and caramel. Let me know if you try it.
9 Graham Crackers
1/2 cup Melted Butter
1 cup Chocolate Chips
16 oz. Cream Cheese
1/2 cup Sugar
1 tsp. Vanilla
1/4 cup Vanilla Greek Yogurt
1 tsp Lemon Juice
Crumble graham crackers into tiny pieces. I do this by hand and don’t worry about the mix of small and large pieces. However, if you want a fine crumb, put the crackers in a Ziplock bag and use a rolling pin to smash them. With the cracker crumbs in a bowl, add the melted butter and stir till every piece is covered in butter. Smash the cracker and butter mixture into a greased pan. I used a round cake pan since this recipe is too small for my large cheesecake pan. Now, sprinkle the crust with 1/2 cup chocolate chips and drizzle with caramel sauce. Set aside.
Using a mixer, combine the cream cheese, sugar, vanilla, yogurt, lemon juice, and eggs. The mixture should look creamy, kind of like cake batter. Pour half of the filling over the crust and bake for about 15 minutes at 400 degrees. When you take it out, the cheesecake should look kind of pillow-y and not completely baked.
Now, top the cheesecake with the rest of the chocolate chips and drizzle with more caramel. Pour the rest of the filling on top and continue baking for another 30-40 minutes. When done, the cheesecake will be golden brown on the edges and the middle should not jiggle. Drizzle top with more caramel. (My mom loves caramel!)
The cheesecake is best served cold; however, it is pretty good warm, too.
I find that recipes are personal to the creator, so I encourage you to play around with this recipe as you make it. Ovens can be tricky creatures, so some adjustments to time and/or temperature may be needed. Also, I think this could be a delicious s’mores cheesecake and am tempted to use marshmallow sauce instead of caramel…