I don’t know what your deal is. I try and try to kick you out, but you don’t leave! Don’t you understand that I’m done with “us”? I want to move on!
…had to get that off my chest. I haven’t been able to work out in 2 weeks because of this cold. 2 weeks! I think it’s time to visit the Doc.
In other news, I made this cheesecake and it was lovely! Like suuuuuper decadent. I’m happy with the results considering how badly I winged it. The flavour combo is quite odd, I know, but it works.
I ran out of graham cracker crumbs, and didn’t know how to replace them. That’s when my roomie Jess walked by and tossed out “how about an oatmeal crust…” GENIUS. I then debated about how to flavour it….key lime? Caramel? Maple? Chocolate? I decided on the maple-caramel combo and it was great! I did a caramel swirl, which you cant see because of the chocolate ganache, but it was quite pretty.
To tell you the truth, I preferred the cake without the chocolate. I know, I know, how can chocolate make something less delicious. But I found it to be a tad overwhelming to the other flavours. Other tasters said the chocolate was great, so just do what you think would taste best for you!
Maple Caramel Cheesecake with Chocolate Ganache
*Note: The maple flavour is quite subtle in this cake. If you want to increase the flavour, add another 1/2 cup of maple syrup and leave out the sugar.*
- 1 cup graham cracker crumbs
- 1 cup rolled oats
- 3 tbsp brown sugar
- 1 cup butter
- 1/2 cup coconut oil
- 3 1/2 x 8 oz packages cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 3 eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup caramel sauce
- 250 g semisweet chocolate
- 1/2 cup heavy cream