You’ve heard the song, “A Bicycle Built for Two,” here’s a caramel cherry cheesecake made for two. In fact, this cheesecake tastes so good, there may not be enough for 2. The definition of cheesecake is a sweet dessert consisting of one or more layers. Typically, the main and thickest layer consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar. If a bottom layer is used in the cheesecake, it will be a crust made of crushed cookies with added butter and sugar. The top layer can consists of a sour cream layer or typically fruit or chocolate. Today, there are literally hundreds of different recipes for cheesecakes.
The recipe that I have chosen for today is a very rustic cheesecake. The look is darker due to the coconut sugar. I wanted a cheesecake that wouldn’t spike blood sugar and coconut sugar has a lower glycemic index. I also wanted a small cheesecake to enjoy but not be tempted with too many sweets. If you are looking for a small cheesecake to celebrate a holiday, birthday, or anniversary, try this recipe. The taste is amazing. By using the coconut sugar, the hint of caramel is delightful. The fresh taste of cherries pairs a truly yummy flavor. You will want to make this recipe over and over again as a favorite in your recipe toolbox.
Rustic Caramel Cherry Cheesecake for Two
For the crust:
- ¼ cup crushed graham crackers, or crushed walnuts or pecans
- 1 tablespoon sugar, either granulated or coconut
- 1 tablespoon butter, melted
(NOTE – some options for a crust variety are Nilla wafers, animal crackers, pretzels, Oreos, and chocolate cookies)
For the filling:
- 8 ounces cream cheese, full fat, room temperature
- 1/3 cup sugar, either granulated or coconut
- 1 egg, room temperature
- 1 teaspoon vanilla, either dark or clear
For the cherry sauce:
- ½ cup water or apple juice
- ¼ cup sugar, either granulated or coconut
- 1 tablespoon tapioca flour
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon almond extract
- 1 (12 ounce) package frozen cherries, thawed
- Preheat the oven to 350 degrees F.
- Give a springform pan a light spray of nonstick spray. If desired, cut a piece of parchment for the sides of the springform pan.
- Mix the three ingredients together for the crust until well combined. Pat into the bottom of the springform pan. Either press with back of spoon, bottom of small jelly jar, or by hand.
- Beat the cream cheese either with a hand mixer or a stand mixer until smooth. Scrape down the sides, and beat for another 30 seconds. Beat in the sugar, then the vanilla, and then the egg. (NOTE: If coconut sugar is used, the filling will have a slight brown color. The finished cheesecake has a slight coconut / caramel flavor when coconut sugar is used.)
- Pour the filling over the crust layer into a 4-inch springform pan. Bake for 30 minutes until the edges are lightly golden and the middle still has a wiggle to it. Turn off the oven and leave the cheesecake in with the door closed for one hour. Take the cheesecake out and leave it on the counter for 10 minutes. Cover and refrigerate for at least four hours before serving.
- Before serving the cheesecake, combine the water, sugar, tapioca flour, and cinnamon in a small saucepan over medium heat. Stir continuously until fully combined.
- Add the almond extract and cherries. Continue to cook, breaking up the cherries slightly until the sauce is a deep dark red color.
- Remove from the heat and allow to cool sightly before topping the cheesecake and serving. To really show off this cheesecake, serve the cheesecake on one plate with two forks. If serving for Valentine’s Day, sprinkle conversation hearts around the base of the cheesecake and a few on the top of the cherry topping.
Making a new recipe can be a bit intimidating. I challenge you to try a new recipe this month. You will feel empowered as well have created a new recipe. Enjoy!! Send us a picture of your cheesecake!!