Monday, March 18, 2013

Caramel Irish Cream Cheesecake with salted Caramel Sauce





I have entered The Spiked Recipe Challenge for March with This Gal Cooks and Frugal Foodie Mama.

The Challenge was to use Irish Cream in a recipe that is not a drink.  I had never tried Irish Cream until I bought it for this challenge.  After opening the bottle Bill and I were not crazy about the smell.  In the cheesecake though it is divine.   The cheesecake has a little texture of chocolate but a smooth creamy taste.  The granola crust is really good.  I bought some granola in Amish Country when Cally and I visited a few weeks ago.  This granola taste just like crunchy graham crackers.  So instead of using regular graham cracker crumbs which are real fine powder, I decided to use this crunchy granola.  In the picture below you can see how crunchy it is.

I used a very simple caramel sauce.  It is just store bought caramels melted in the microwave then you add a heaping teaspoon of sour cream.  The sour cream smooths out the caramel and keeps it runny instead of it getting sticky as it cools down.  I also use this sauce for dipping apples.

I sprinkled the top of my piece of cheesecake with sea salt to get the sea salt caramel taste.  I did not add the salt to the caramel in case others did not like salty caramel.  I thought the salty taste and the sweetness of caramel along with the whipping cream was delicious!!!





Irish Cream Cheesecake

Crust:
1 1/2 C granola
1/4 C melted butter
1/4 C sugar

filling:
1 1/2 blocks (6oz) White Chocolate squares
1/4 C whipping cream
3 (8oz) Cream Cheese
1 C Sugar
3 eggs
1 T vanilla
1/2 C Bailey's Irish Cream (I used Caramel flavored)
1/4 C flour

Salted Caramel Topping:
12 caramels
1 heaping teaspoon sour cream
sea salt for garnishing

Whipping Cream:
1 C heavy whipping cream
2 T powdered sugar
1/2 t vanilla


Preheat oven to 350 degrees

Crust:  Mix granola, sugar and melted butter together and press in the bottom of a 9 inch spring form pan.  Bake in 350 degree oven for 10 minutes.

Filling:  Place white chocolate and whipping cream in sauce pan and melt over medium heat.  Once melted let cool to room temperature.

Mix together the cream cheese and sugar until creamy.  Pour in the chocolate mixture and mix well.  Add the eggs and mix until well combined.  Then add the vanilla and Irish Cream until well mixed together.  Add the flour and mix until smooth.  Pour batter over the crust.
Bake at 350 degrees for 1 hour.  Turn off oven and open the door, let cake remain in the oven for 20 minutes.

To make the salted Caramel sauce, place caramels in a microwave safe bowl and microwave until melted.  Once melted add the heaping teaspoon of sour cream and mix well.  This helps the caramels thin out and stay smooth.  If you wish when serving you can sprinkle sea salt on top of the caramel.

whipped topping:

whip 1 C heavy whipping cream until peaks almost form.  Add 2 T powdered sugar and 1/2 t vanilla, continue to whip until stiff peaks form.


14 comments:

  1. Oh my goodness... I love that you used granola for the crust! And the Bailey's Caramel is amazing! It is actually my favorite of the Bailey's. Fabulous recipe!

    Thank you so much for entering the Spiked! Irish Cream Recipe Challenge & good luck! :)

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    1. Thank you for hosting. I love the spiked recipe challenge!

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  2. #droolworthy and LOVE that you put it on a Candlewick plate! Will DEFINITELY be making this one...as I have left over Baileys. ;)

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    1. Candlewick is one of my favorite patterns! Thank you for leaving a comment. I am going to check the other recipes too so I can use some of my left over Irish cream

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  3. Oh Boy! This looks wonderful! I have a weakness for cheesecake:) Great idea using the Bailey's Caramel~ Lynn @ Turnips 2 Tangerines (new follower)

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    1. I also love cheesecake! Thanks for the great compliment

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  4. Hi, I'm hopping around to see what us "challengers" have made.... this looks amazing... I just finished dinner and would love a slice! New follower too! Deb

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    1. I am going to hop around too and see what else I can make with my Irish cream. Thanks for the new following!

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  5. Hi Nina!
    Wow, this looks absolutely amazing! I love the unique crust and the use of caramel Irish cream! I bet this tastes fabulous. Thanks so much for participating in the Spiked! Recipe Challenge! :)

    Julie @ This Gal Cooks

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  6. I am not a huge fan of cheesecake, but this recipe looks TO DIE FOR! Thank you for sharing with the Clever Chicks Blog Hop this week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

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  7. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies.

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  8. Looks delicious! Caramel and cheesecake together sounds like a divine combination!

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  9. Oh wow yum, this looks absolutely divine!

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