This. Was. Amazing. After reading some reviews, I opted for crushing chocolate teddy grahams for the crust and added 1 tsp instant espresso granules to the crust. I also doubled the espresso in the filling, and added 2 Tbsp caramel. I took the suggestion of placing the springform pan on a muffin tin pan filled with water, and I left it in the oven a few hours after turning it off. It turned out perfectly! So smooth and cream, no cracks, and a wonderful blend of flavors!
I topped with homemade caramel - melt 1 stick butter and 1 C brown sugar, boiling about 5 minutes until smooth. Turn off heat and add 1 tsp salt, 1 tsp vanilla and enough evaporated milk until it reaches desired consistency - about 1/2 cup (will thicken as it cools).
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This. Was. Amazing. After reading some reviews, I opted for crushing chocolate teddy grahams...