3 years ago
flourmaniac
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Samoas Cheesecake Bars
Another delightful twist on my absolute favorite Girl Scout cookie! This one makes a nice brittle to go along with cheesecake: give it a try! Crust 1/3 cup sugar 1/2 cup butter, room temperature 1 1/2 cups all purpose flour 1/4 tsp salt Cheesecake 1/2 cup sugar 2 (8-oz) packages cream cheese, room temperature 1/2 cup milk (any kind) 3 large eggs, room temperature 2 tsp vanilla extract 1 tbsp all purpose flour Preheat oven to 350F. Lightly grease a 9×13-inch baking pan. Begin by making the crust. In a large bowl, cream together sugar and butter, until light, then beat in flour and salt until mixture is sandy. Pour into prepared pan and press firmly into an even layer. Bake for 15-17 minutes, until edges are lightly browned. While the crust bakes, beat together sugar and cream cheese in a large bowl or a food processor until smooth. Add all remaining filling ingredients and beat (or pulse, in a food processor) until smooth. Pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 22-25 minutes, until the filling is set. Cool to room temperature, then refrigerate. Caramel with Toasted Coconut 1/2 cup sugar 1/3 cup corn syrup 1/4 cup water 7 tablespoons heavy cream 1/2 teaspoon vanilla 1/4 tsp salt 1 1/4 cups coconut, sweetened or unsweetened Combine sugar, corn syrup and water in a small saucepan. Bring to a boil and cook over medium-high heat until mixture turns a deep honey color, about 10 minutes. Pour in cream. Mixture will bubble and caramel will harden. Continue to cook over medium-low heat, stirring constantly, until caramel remelts and is smooth, about 5 minutes. Stir in vanilla extract and salt. Pour into a heat-proof (glass or pyrex) bowl, cover with plastic wrap and cool to room temperature. Cook coconut in a dry skillet over medium heat until golden brown to toast. Cool, then stir into room temperature caramel. Spread caramel mixture over chilled cheesecake bars. Refrigerate for at least 1 hour to firm up caramel before drizzling with chocolate. Chocolate Drizzle 4-oz semisweet or dark chocolate Melt chocolate in a small, microwave safe bowl and drizzle over the caramel. Chill until ready to serve. Makes 30 bars
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