Cool down with a Carmel Cheesecake and a Thai Ginger Iced Coffee
This decadent but cool cheesecake pairs perfectly with iced coffees. We chose this Thai Ginger one to compliment the caramel in the cheesecake.
This easy to make cheesecake is perfect for a make ahead dessert!
Your List of Ingredients
1 ½ cups vanilla wafer cookie crumbs (about 60 regular or 120 mini)
¼ cup butter, melted
1 ½ Tablespoon sugar
3- 8 ounces packages cream cheese, softened
1- 14 ounce can sweetened condensed milk
3 eggs whites
2 Teaspoons vanilla extract
1-13.4-ounce jar caramel sauce
Step 1: Let’s Get Started
Heat oven to 350° F. Combine all crust ingredients in a small bowl. Press into bottom and 1 inch up side of a 9-inch spring-form pan. Beat cream cheese in a large bowl at medium speed until smooth. Beat in milk, egg whites and vanilla just until combined. Stir in caramel sauce. Pour batter into pan.
Step 2: Add as many steps as you feel your recipe needs.
Bake 40-50 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple. Cool on wire rack at room temperature about 4 hours. Refrigerate overnight.
This iced coffee is perfect for any occasion, but especially for those hot summer days hanging out with family and friends.
Thai Ginger Iced Coffee
2 Tablespoons sweetened condensed milk
½ cup cold prepared coffee
3 Tablespoons Gingerbread flavored liquid creamer (fresh grated ginger also works well)
Place sweetened condensed milk in a tall glass and fill with ice. Top with coffee and creamer. Pour cream over the back of a spoon onto the top of the coffee.
You can also pair this cheesecake with a Colombian Roast coffee or a light Espresso.
A BBQ Chicken Salad in tortilla cups makes a great appetizer.