Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Girl Scout Caramel Delight Cheesecake




Source of Recipe


internet


List of Ingredients




1 Box of Girl Scout Caramel Delight cookies
1/2 c. sugar
2 T. water
1/2 c. heavy cream
2 lb. cream cheese, at room temperature
1 1/4 lb. chocolate chips
1 c. sugar
1 1/2 c. heavy cream
3 T. cocoa powder
1/4 tsp. salt
4 eggs
1 tsp. vanilla
2 c. flaked coconut


Recipe



Preheat oven to 350 degrees and adjust rack to the bottom third of the oven. Combine 1/2 cup sugar with 2 T. water in a small saucepan. Place over high heat, swirling the pan as the sugar begins to turn amber. This will take about 5 minutes. When the sugar is caramel colored (but not burned), remove from heat and add half of the 1/2 cup of heavy cream. Be careful, the mixture will boil up. Add the remaining 1/4 cup of heavy cream and swirl pan. Reserve caramel in refrigerator. Chop 1 box of Caramel Delights in the food processor, and press into the bottom of a 9 inch springform pan. Bake five minutes. Cream cheese at low speed. While cheese is creaming, melt chocolate in a double boiler or microwave in 30 second intervals, stirring frequently. Pour about 4 ounces of chocolate into the crust and spread the edges with the back of a spoon. Leave about 1/4 inch bare at the edges and pop it into the freezer to firm up. The chocolate will keep the crust from getting soggy in the oven. Heat 1/2 cup cream in a small saucepan. Strain cocoa powder and salt into pan and bring to a boil. Whisk smooth and cook for a few minutes. Remove from heat, and add remaining cup heavy cream. Add 1 cup sugar and 1/4 tsp. salt to the cheese and mix until smooth. Add remaining pound of chocolate and immediately begin adding heavy cream mixture. Scrape bowl and beaters and mix well. Add coconut. Add vanilla and eggs and mix only until combined. Remove spring foam pan from freezer and wrap bottom with 2 thickness of aluminum foil to make it watertight. Set pan into a larger pan with sides-the bottom of a broiler pan works well for this. Pour half of batter into the pan. Spoon some caramel onto the batter and swirl with the tip of a paring knife to make a design. Slowly pour remaining batter into pan. Place pans in oven, and pour water about 3/4 inch up sides of pan. Be careful that the height of the water does not exceed the height of the aluminum foil. Any leftover caramel can be used as a sauce for the cheesecake. Bake 1 hour. Turn oven off and leave cheesecake in the oven for another hour. Remove cake from the oven and let cool at room temperature. Remove side of pan by running the tip of a hot, wet paring knife around the sides. Refrigerate overnight. Cut with a hot, dry knife, cleaning the blade after each cut. Serves 14