For those of you with a dark side…may I present this chocolate Heath bar cheesecake with Irish whiskey dulce de leche sauce. A luscious chocolate cheesecake infused with coffee liquor and ooh that sauce on top is to die for!! The evil twin to my heath bar cheesecake with a bourbon dulce de leche ribbon.
Both are an experience of their own, and being 6-inches each you can make both and decide if you like the dark side or the light side better.
A rich creamy New York style cheesecake with a boozy dulce de leche ribbon spiked with bourbon and topped all off with a chocolate ice cream shell and Heath bits! This cheesecake may be a little indulgent but isn’t that what autumn is about?
Dulce de leche means “candy made from milk” and is different than caramel in exactly that way. Caramel is made by heating sugar and water until it caramelizes and adding cream at the end while dulce de leche is made by simmering milk and sugar until it becomes creamy. It’s not as sweet as caramel and pairs well with other flavors and won’t overpower with it’s sweetness. So using dulce de leche in an already sweet dessert won’t give you a sickly sweet bite…and add a splash or two of bourbon…well…wow!
Lemon meringue cheesecake…a creamy rich New York-style cheesecake with luscious lemon curd and toasted Swiss meringue.
It’s two desserts in one, sweet yet tart and so delicious! Why have just a lemon meringue pie or just a cheesecake when you could have both?!
With lemon curd ribboned in the middle of the cheesecake and a layer on the top, you get the bright flavor of the lemon in every bite…it’s like you’re eating sunshine!
A seriously indulgent treat that is well worth the effort to make this baked cheesecake…silky smooth dark chocolate that is like velvet on your tongue and topped off with a peanut butter ganache and chocolate shavings. Do I have you drooling yet?
Cheesecake is a well-known favorite of my husband’s and he always asks for it on our anniversary. So this year’s recipe is a variation of my Dove Dark Chocolate Cheesecake but with darker chocolate and I changed up the ganache.
For your next special occasion try out my copycat version of The Cheesecake Factory’s White Chocolate Raspberry Truffle Cheesecake.
It’s sinfully delicious! If you’re gonna break your diet for something, break it for this!
This 6-inch cheesecake hits all peanut butter notes!
Not only does it have peanut butter in the batter but it also is infused with a decadent creamy peanut rum and topped with a tiger butter ganache, which is white chocolate and peanut butter, that is poured on top and drips down the sides. Ugh…are you drooling yet?
A chocolate graham cracker crust compliments the rich flavors and is sprinkled with chopped peanuts. Go ahead, slide your fork slowly through a slice…maybe you’ll wish that it wasn’t just a 6-inch cheesecake but a full size one. lol
Just remember to NOT use the natural peanut butter where the oil separates, I used Jif Natural peanut butter so there are fewer preservatives than the regular Jif smooth peanut butter, but it doesn’t separate when sitting on the shelf. However, for the ganache, you could use any peanut butter you desire.
