Creole Cream Cheesecake Recipe

Directions for Creole Cream Cheesecake

1. 1

   Prepare the Crust

   Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted unsalted butter, mixing until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and set aside to cool.

2. 2

   Make the Cream Cheese Mixture

   In a large mixing bowl, combine the Creole cream cheese, cream cheese, and granulated sugar. Beat with a mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

3. 3

   Fill the Crust

   Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool gradually for about 1 hour.

4. 4

   Chill the Cheesecake

   After the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

5. 5

   Make Chocolate Filigree

   Melt the chocolate in a microwave or double boiler. Pour melted chocolate into a piping bag or a zip-top bag with a small hole cut in one corner. Pipe decorative filigree shapes onto a piece of parchment paper and let them cool until set.

6. 6

   Prepare the Warm Caramel

   In a small saucepan over medium heat, combine brown sugar, heavy cream, butter, and a pinch of salt. Stir until the mixture comes to a simmer and thickens slightly, about 5 minutes. Remove from heat.

7. 7

   Serve

   Slice the chilled cheesecake and serve with warm caramel drizzled on top and chocolate filigree decorations.