Sunday, February 3, 2013

Caramel Corn Cheesecake




I adapted this recipe from the Orville Redenbocker cookbook I found at DI.

Changes I would make:
get more caramelly- caramel corn
more sugar and fat in the crust - so it sticks together better and had more crunch.
No/way less sour cream - it doens't taste very cheese-cakey
Maybe put layer of caramel sauce on the bottom of the cheese cake.
My sweetie bought me a 6" springform pan - so I can make 1/2 batches of cakes, cheesecakes, etc and not waste so much pricy GF ingredients (also so we have less to eat!)
Will work on pie crusts next week.

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