Friday, April 11, 2008

Cheesecake a la Toad

No amphibians are harmed in the making of this recipe. The "toad" reference in the title of this recipe is Todd "Toad" Guiton, creator of the award-winning Toad Sweat Dessert Hot Sauces. These unique North Carolina hot sauces feature all-natural fruit flavors and habanero peppers for a surprisingly delicious sweet & spicy taste sensation. Originally designed to be poured on ice cream, cheesecake and other desserts, Toad Sweat Dessert Hot Sauces can also be used as marinades or grilling sauces, glazes or dips for chicken and shrimp, and even as a pancake syrup or stirred into oatmeal. The following recipe comes from Todd Guiton, and can be made with any flavor of Toad Sweat (Key Lime, Cranberry, Chocolate Orange, or Lemon Vanilla).

2 cups crushed ginger snaps
1/4 cup melted butter
1 1/2 lbs cream cheese, softened
1 1/2 cups sugar
2 Tbs pastry flour
1/2 cup sour cream
1 bottle (5 oz) any flavor of Toad Sweat Dessert Hot Sauce
1/4 cup cocoa powder
1 tsp vanilla extract
4 whole eggs

To make the crust, mix the crushed ginger snaps with the melted butter and spread evenly on the bottom of a greased 10" x 3" springform pan. Preheat oven to 350 degrees.

For the filling, blend the cream cheese, flour and sugar in a mixer until smooth. In a separate bowl, mix the Toad Sweat Hot Sauce, cocoa and sour cream until smooth. Add the sour cream mixture to the cream cheese and sugar, and pour in the vanilla. Mix well. Slowly add each of the eggs and mix well until blended. Pour into the pan and bake at 350 degrees for 45 minutes. Turn off the oven and let the cake cool gently in the oven for 2 hours, then refrigerate. Enjoy!

Zestfully yours,

PS: Intrigued by Toad Sweat but not sure which flavor to try first? Then get the Toad Sweat Dessert Hot Sauce Mini 4-Pack, featuring a mini-bottle of each flavor of Toad Sweat!

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