A luscious caramel cheesecake with caramel sauce in the filling, toffee chips in the crust, and topped with more caramel sauce, toffee, and chocolate.
We hosted our annual Christmas party last weekend for the group of friends we call the FOKers. These are some of our closest friends, many through our church, and most of our kids went to high school together.
This party started out years ago as a handful of couples and now has morphed into not only those couples but also their offspring and dates—with the rule being that you have to be at least a freshman in college.
This was our 8th year and each year new young people get to come. The new ones are always excited anytime a grown-up age requirement has been met and it’s so much fun hearing about their first semester in college.
I keep a running menu all year for this party, changing items, adding or deleting what might work. Everything has to be made ahead to some degree and I like to try and find something different each year.
This year our desserts were this Caramel Cheesecake and a Cranberry Orange Cream Trifle.
The caramel cheesecake was such a hit! I think we practically licked the plate clean. I followed the directions in the recipe for the most part, and it turned out fine although my cheesecake rose way above the pan and then sort of deflated after it cooled a bit.
I ended up slicing off the edges to even it out and then covered it with caramel sauce. It looked beautiful and no one could tell it had been surgically corrected.
Next time I make this caramel cheesecake, I’ll follow the baking instructions in my New York style cheesecake.
I strongly suggest making your own caramel sauce for this recipe. It takes 10-15 minutes and it’s buttery and caramely (yes, that is a word because I say so) and way better than anything you can buy in the store.