Monday, September 27, 2010

Cheesecake a la Toad (Sweet & Spicy Cheesecake)

This recipe is from the creator of the award-winning Toad Sweat Dessert Hot Sauces, hence the unusual name (no toads are injured or killed in the making of this deliciously devilish cheesecake!) You'll need a 10" x 3" springform pan.

1 1/2 lb cream cheese, softened (three 8oz packages)
1 1/2 cups sugar
2 Tbs pastry flour
1/2 cup sour cream
1 5oz bottle any flavor Toad Sweat Hot Sauce
1/4 cup cocoa powder
1 tsp vanilla extract
4 whole eggs
2 cups crushed ginger snaps cookies
1/4 cup melted butter

Preheat oven to 350F degrees. Use cooking oil spray or vegetable oil and a paper towel to oil the springform pan. To make the crust, mix the ginger snaps & melted butter and spread evenly on the bottom of the pan.

In a mixer, blend the cream cheese, flour and sugar until smooth (you can use an hand-held electric beater and a large bowl if you don't have a countertop mixer). In a separate bowl, mix the Toad Sweat sauce, cocoa and sour cream until smooth. Add this sour cream mixture to the cream cheese mixture, then add the sugar and vanilla. Mix well. Slowly add each of the eggs and mix until well blended. Pour into the pan and place in the preheated oven. Bake at 350F degrees for 45 minutes. Turn off the oven and let the cake cool gently in the oven for 2 hours. Remove from oven and refrigerate until ready to serve.

Zestfully yours,

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