I am thankful for so many blessings this year...
my wonderful sweet husband
being able to spend Thanksgiving at our apartment with Ben's mom and sister.
being able to take a walk before dinner (this weather is lovely!)
our bright colorful Christmas lights decorating our patio
surviving Black Friday shopping
getting a full 8 hours of sleep after shopping
my hot cup of coffee
my warm cozy apartment
and...I am thankful that I send the rest of our Thanksgiving dessert with Ben to work.
Why you ask?
Because it was way too delicious. ( I'm not just saying that because I made it)
SALTED CARAMEL CHEESECAKE
The recipe was originally found on Joy the Baker. The original recipe is to be made in a pie pan. I however, wanted to use my spring form pan so I tweaked the recipe a bit. I listed below the ingredient changes I made for the larger spring form pan size. (I think mine is a 9" pan) The directions on Joy the Baker are very detailed and include pictures so I won't do that here. Follow the same steps, just use the different measurements here.
2 1/2 cups ginger snap cookie crumbs
2 tablespoons brown sugar
pinch of salt
3/4 stick unsalted melted butter
20 oz cream cheese (at room temp)
1 2/3 cups granulated sugar
1/2 tsp. salt
2 1/2 tsp. vanilla extract
2 large eggs (at room temp)
3/4 cup heavy cream
1 tsp. lemon zest (I'd say optional...but it truly adds a lot)
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons light corn syrup
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon sea salt
It's seriously delicious. That's why it had to leave our apartment. A whole cheesecake sitting in our fridge is dangerous.