Chocolate came to my mind - but then again, it's a classic flavor. It can be a special cake like my moist cake, but I'm thinking of something more related to Valentines.
Then I remembered Caramel! I've always loved caramel-filled chocolates, so why not dedicate a whole cake to caramel?
Another confession: I (secretly) call this "poor-man's cheesecake". I didn't use sour cream or heavy whipping cream for this recipe, used as little graham crackers as I can, and used Kraft caramel candies. But in the end, it doesn't taste short on flavor! It's a perfect go-to cheesecake recipe.
For cheesecake and garnish:
- 12 oz cream cheese
- 1 1/2 cups light brown sugar
- 1/2 cup Kraft caramel candies, diced into 4 parts/cube
- 2 pcs eggs
- approx. 1/4 cup melted caramel*
- 1/2 cup crushed graham crackers
- 1/4 cup sugar
- 1/3 cup butter
- Preheat oven to 190C
- Prepare crust. Mix in crushed graham crackers, sugar, and butter. Press into the bottom of an 8" springform pan.
- Beat cream cheese until soft. Mix in sugar, and add eggs one at a time. Mixture should be runny.
- Pour mixture into crust.
- Bake for 35 minutes, or until the top of the cake is golden and showing deep cracks. Cool for 2 hours.
- Refrigerate cake for 1 hour to overnight.
- Top with melted caramel. If you want to use candy caramels, simply melt 12 pcs of Kraft caramel candies in a double broiler, together with approximately 6 tsps of milk or water. You may add more liquid if you prefer it to be more runny.
Just like in my Peanut Butter Cheesecake, my brother had a comment about this cake. He said it's "too sweet". But when I tried it myself, the sweetness was just okay. I think there's something wrong with his taste buds!
Tell me what you think if you'll try this cake! ;)