Don't let the dark topside scare you. Burnt is not burned. The dark surface offers a beautiful contrast to the light and creamy inside. Add a bit of decadence with a homemade caramel sauce.
- 1-1/2 cups graham crackers
- 5 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, room temperature
- 3/4 cup granulated sugar
- 1 tsp. vanilla bean paste
- 3 large eggs, room temperature
- 1, 1/2 cups heavy cream
- 1/4 cup all purpose flour
- 3 tbsp. hazelnut liqueur (I love Frangelico)
- 1/2 tsp. kosher salt
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Preheat oven to 400 degrees.
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Lightly spray or butter an 8-inch springform pan.
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Melt butter. Add graham cracker crumbs and 3/4 cup sugar and mix well. Set aside.
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Use the flat bottom of a glass to press the crumbs into the bottom of the pan.
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In a stand mixer, beat together cream cheese, 3/4 cup of sugar, vanilla paste until smooth. Add eggs, one at a time. Add the heavy cream and liqueur and mix until well combined.
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Sift the flour and salt into the batter and mix well.
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Bake for 50-55 minutes.
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Topside will be very brown. Remove from oven and allow to cool completely before releasing the springform side.
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Drizzle with caramel sauce just before serving.
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For clean slices, run cutting knife under hot water before each slice.