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Cherry Almond Croissant Bread Pudding with Fireball Whiskey Glaze

Prep Time: 25 minutes / Cook Time: 55 minutes / Servings: 8


  • 1 tablespoon butter

  • 6 medium size, premium quality croissants

  • 1 teaspoon vanilla bean paste

  • 1/2 teaspoon almond extract

  • 3 large eggs

  • 1/2 cup granulated sugar

  • 1 cup heavy cream

  • 1/2 cup low-fat (2%) milk

  • 2 cups tart cherries in light syrup, drained 

         (I used Morello cherries)

  • 1/2 cup raw, unsalted almond slivers

  • 2 ounces Fireball Whiskey

  • 14 ounces can of sweetened condensed milk


  1. Preheat oven to 375. Grease the inside of a 10"x2" cast iron skillet with butter and set aside.

  2. MAKE THE CUSTARD: Using a stand mixer fitted with the whisk attachment, mix together the eggs and the sugar on medium-high speed until pale yellow and frothy, about 2 minutes. Turn the mixer off and set aside.  In a small saucepan combine the milk, cream, vanilla bean paste and the almond extract. Stir continuously to prevent a skin from forming and bring the temperature to about 170 degrees, or until it begins to bubble around the sides. Turn the stand mixer on low speed and very slowly pour the warm cream mixture into the egg mixture until well combined. Pour the combined custard mixture through a fine mesh strainer back into the saucepan and set aside until ready to bake.

  3. PREPARE THE CROISSANT MIXTURE: In a large mixing bowl, break the croissants up into small pieces. Add the cherries and the almond slivers and toss everything together. Transfer the croissant mixture to the buttered cast iron skillet

  4. COMBINE AND BAKE:  Pour the custard mixture evenly over the croissant mixture in the cast iron skillet. Press down a bit so all the pieces of croissant get soaked. Place the skillet on a cookie sheet in the center of the oven and bake at 375 degrees, uncovered for 20 minutes. Then, place a foil tent over the top of the skillet and continue to bake for another 25 minutes. Remove from the oven and allow to cool for a few minutes before serving.

  5. PREPARE THE GLAZE: In a small saucepan, heat the condensed milk on medium heat. Stir in the whiskey until warm and combined.

  6. PLATE AND SERVE:Place a large spoonful (about 1/2 cup) of the bread pudding on a small serving dish. Drizzle with the warm whiskey glaze and serve immediately.

Peanut Butter S'mores Shooters  

 Prep time: 30 minutues / Cook time: 5 minutes / Servings: 8


  • 4 ounce(s) of cream cheese

  • 12 graham cracker sheets (48 individual crackers)

  • 10 ounce(s) of bag of peatnut butter morsels

  • 7 ounce(s) of jar marshmallow fluff

  • 1/2 cup(s) of milk

  • 1/2 cup(s) of chocolate syrup


  1. In a medium saucepan, combine peanut butter morsels, milk and cream cheese. Cook on medium heat and stir until combined and melted, about 5 minutes. Transfer the mixture to a glass mixing bowl and place in the freezer to set for about 10 minutes. Remove and mix with electric mixer until a light, fluffy peanut butter creme is created, about 2 minutes. Set aside.

  2. Place the graham crackers in a plastic, sealable bag. Seal the bag and break up the crackers with your hands, creating different size small chunks and crumbs. Transfer to a separate mixing bowl and add the chocolate syrup. Mix well until combined.

  3. Using 2oz. shot glasses, spoon about 1 tbsp. of the graham cracker mixture into the bottom of each of the shot glasses. Follow with 1 tbsp. of the peanut butter creme, then 1 tbsp. of the marshmallow fluff. Finish with another 1 tbsp. of the graham cracker mixture.

  4. Note: If using tall, narrow shot glasses, fill two separate, small plastic bags with the peanut butter and marshmallow creme, snip off a corner and pipe the cremes into the shot glasses. Serve with long neck teaspoons.

The Kahlua Pig Chocolate Cake

Prep Time: 45 minutes / Cook Time: 45 minutes / Servings: 8-10


  • 6egg yolks, plus four egg whites

  • 1tablespoon unsalted butter

  • 1-2/3cups white granulated sugar, divided

  • 3/4cup unsweetened cocoa powder, divided

  • 3cups heavy whipping cream, divided

  • 3ounces coffee flavored liqueur, (such as Kahlua)

  • 12ounces semi-sweet chocolate chips

  • 12ounces thick cut bacon, chopped

  • 1/2cup salted macadamia nuts, chopped

  • edible tropical flowers for garnish


  1. FOR THE CAKE: Preheat the oven to 325 degrees. Use the butter to grease the bottom and sides of an 8" wide by 3" deep spring-form cake pan. Use a stand mixer with the whisk attachment to to whip the egg whites on medium speed for about 2 minutes, until they become frothy. Slowly add 2/3 cup of sugar and increase the mixing speed to medium-high. Whip for an additional 2-3 minutes, until the mixture is twice its size. Turn off the mixer and add the egg yolks one at a time, mixing in between only enough to incorporate each egg yolk. Remove the bowl from the mixer and fold 1/2 cup of cocoa powder in with a rubber spatula. Transfer the batter to the buttered cake pan and bake at 325 degrees for about 30 minutes, or until an inserted butter knife comes out clean. Remove the cake from the oven and allow to cool before removing from the pan.

  2. MAKE THE CHOCOLATE CREAM: Using an electric or stand mixer with the whisk attachment, combine 2 cups heavy whipping cream and 1/4 cup cocoa powder. Add the coffee liqueur and whip on high speed until very stiff peaks form. Refrigerate until ready to use.

  3. MAKE THE BACON MACADAMIA BRITTLE: In a large skillet, cook the chopped bacon for 7-10 minutes on medium heat until crispy, stirring occasionally. Strain the bacon with a slotted spoon and transfer it to a large bowl that's been lined with a paper towel. Set aside. Next, line a large cookie sheet with parchment paper. Spread the macadamia nuts out on the cookie sheet. Evenly sprinkle the cooked bacon in with the macadamia nuts. Set aside. In a small saucepan, melt 1 cup sugar until it is a light amber in color, stirring occasionally, about 5 minutes. When the sugar is melted, pour it evenly over the bacon and macadamia nuts. It's okay if some of the nuts/bacon aren't coated in the syrup, this will make for lots of different sweet & salty bites! Refrigerate until the sugar hardens and forms the brittle, about 10 minutes. Remove the mixture from the refrigerator and crush it with a kitchen mallet, making small, bite size pieces. Set the mixture aside until ready to serve.

  4. MAKE THE CHOCOLATE GANACHE: In a small saucepan, combine the remaining 1 cup of heavy whipping cream and the chocolate chips. Stir on medium heat for about 5 minutes, until the mixture is thick, smooth, combined and melted. Remove from the heat and place a sheet of plastic wrap over the top of the ganache to prevent skin from forming on the top. Allow it to cool until ready to use.

  5. ASSEMBLE THE CAKE: Remove the cake from the pan and place it upside down on a serving dish, so the flat, even, bottom of the cake becomes the top layer. Slice the cake through the center horizontally, creating two, 1.5" layers. Set the top layer aside and coat the bottom layer with the Chocolate Cream, creating a 1.5" center filling. Place the top layer of the cake on top of the cream. Pour the ganache slowly on top of the cake, until it coats the top completely and runs a bit over the sides. Use the remaining chocolate ganache to spoon around the sides of the cake to coat it completely. Use handfuls of the crushed Bacon Macadamia Brittle to coat the sides of the cake and stick to the chocolate ganache. Sweep away the extra brittle with your hands and use a wet paper towel to clean any remaining spilled chocolate ganache from the serving dish. Garnish with the edible tropical flowers and refrigerate until ready to serve.

Bacon Apple Mini Pies with Toasted Marshmallow Fluff

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 6

For the apples:​

  • 3 Red Delicious Apples

  • 5 slices of thick cut bacon, chopped 

  • 1/4 cup chopped pecans

  • 1/2 tsp. cinnamon

  • 3 tbsp. dark brown sugar

  • 2 tbsp. flour

  • 3 tbsp. butter

  • 1 tsp. lemon juice

  • pinch of salt

  • 3 mint sprigs for garnish


  1. Preheat oven to 400 degrees.

  2. Heat a skillet to high heat and add the chopped bacon. Cook until crispy, about 4-5 minutes. Drain with a slotted spoon, dry a paper towel and transfer to a large mixing bowl. RESERVE ABOUT 1 TBSP. OF THE BACON FOR PLATING.

  3. Cut the apples in half vertically and cut out the core and the insides with a melon baller (leave about 1/4” around the sides). Discard the core, but reserve the rest of the insides, chop and transfer to the mixing bowl with the bacon. Add the chopped pecans, cinnamon, sugar, flour and salt. Stir to combine and spoon the mixture into the hollowed out apples. Top each filled apple with 1/2 tbsp. butter (two 1/4tbsp. cubes). Place the apples on a cookie sheet and bake in the oven at 400 degrees for 15-20 minutes. Remove from the heat and allow to cool.

For the Pie Crust Leaves:

  • 5 oz. all-purpose flour

  • 3.5 oz lard

  • 1.5 oz. cold water

  • 1/2 tsp. salt

  • 1egg yolk

  • 1 tbsp. milk


  1. Add the salt to the cold water to dissolve.

  2. Add the lard and flour in a large bowl and mix with your hands until the lard is the size of peas or hazlenuts.

  3. Add the water and mix just until the water is absorbed. Cover in plastic wrap andplace in the freezer for 5-10 minutes.

  4. Remove the dough from the freezer and lightly flour a flat surface. Roll the dough out to 1/4” thickness and use a small, leaf shaped cookie cutter to shape small leaves. Coat with an egg wash (1 egg yolk and 1 tbsp. milk, mixed together) and place in the oven at 400 degrees for 5-10 minutes until golden.

For the Marshmallow Fluff

  • 2 egg white

  • 1/2 cup granulated sugar

  • 1/2 tsp. vanilla bean paste

  • 1/4 tsp. cream of tartar

In a small saucepan, combine the egg whites and sugar. Whisk on medium heat for 4-5 minutes, until the sugar is dissolved.
Transfer to a stand mixer fitted with the whisk attachment. Mix on high speed for about 5 minutes, until stiff peaks form. Add in the vanilla bean paste, and mix again to combine.

To build and plate the dish:
Place a stuffed apple pie into the center of a serving dish. Pipe or spoon about 1/4 cup of the marshmallow fluff on top of the apples. Quickly toast the marshmallow fluff with a butane torch. Place 1-2 of the pie crust leaves in the marshmallow fluff.  Sprinkle with a bit of the remaining bacon. Garnish the top of each apple with a mint sprig and serve. 

Strawberry Boston Cream Trifle

Prep Time: 1 hour 45 minutes / Cook Time: 50 minutes / Servings: 6-8


  • 1 box yellow cake 

         (will require additional ingredients such as eggs, vegetable oil and water)

  • 2 cups low-fat (2%) milk 

  • 1 tsp. vanilla extract

  • 6 egg yolks

  • 3/4 cup sugar

  • 1/4 cup cornstarch, dissolved in 2 tbsp. of cold water

  • 1 tablespoon unsalted butter

  • 1 1/4 cups semi-sweet chocolate chips

  • 1 cup heavy cream

  • 2 cups sliced strawberries, 1 whole strawberry for garnish 


For the Cake:

  1. Preheat the oven according to box cake directions.

  2. Spray a 9x13 inch baking pan with cooking spray.

  3. Prepare the box cake according to package directions and bake at designated temperature and time.

  4. Remove cake from the oven and allow to cool for about 30 minutes.


For the Custard: 

  1. In a medium saucepan, combine the milk and vanilla.  Heat until just before boiling and remove from heat. 

  2. Mix egg yolks and granulated sugar with a stand mixer or electric mixer until light and fluffy. Add the dissolved corn starch and mix until combined.

  3. Slowly temper the hot milk into the egg mixture by adding the milk in small bits through a strainer and mixing as you go. 

  4. Transfer the mixture back into a clean saucepan and cook over medium-high heat, whisking constantly, until thick and bubbly.  Remove from the heat and stir in the butter. Let cool slightly. Top the custard with plastic wrap, covering the surface to prevent a skin from forming. Chill for about one hour.


For the Ganache: 

  1. Heat the cream in a medium saucepan on medium heat until boiling.  

  2. Stir in the chocolate chips until completely melted and ganache is smooth and creamy.


To assemble:

  1. Cut the cake into small cubes.  Arrange 1/2 of the cake cubes into the bottom of a glass trifle dish.

  2. Pour the vanilla custard evenly over the cake cubes, making sure to get some on the sides to drizzle down over the cake on the side of the glass.

  3. Arrange the sliced strawberries over the custard, again making sure to arrange some on the sides for presentation.

  4. Arrange the remaining cake cubes over the sliced strawberries.

  5. Top evenly with the ganache, allowing some to stream down the sides.  Garnish with a whole strawberry.

Strawberry Crumble Cupcakes with Cream Cheese Frosting

Prep Time: 30 minutes / Cook Time: 35 minutes / Servings: 24 cupcakes

For the cupcakes:


  1. Preheat oven to 325 degrees.  Line 24 muffin tins with cupcake papers.

  2. Using a stand mixer fitted with the whisk attachment, whip together 6 eggs and 2 cups sugar at medium speed for 4 minutes.  

  3. Whisk together 1 cup vegetable oil, 1 cup sour cream, 1 tsp. baking emulsion, and 1 tsp. vanilla bean paste.  Add to the eggs and sugar mixture and whip just until blended.

  4. Sift together 3 cups flour and 3 tsp. baking powder add to batter in batches, until just incorporated.

  5. Pour into cupcake papers until 2/3 full and bake for about 15 minutes, or until an inserted toothpick comes out clean.

  6. Remove from heat and allow to cool.

For the Cream Cheese Frosting:

  • 2 sticks butter

  • 3 bricks cream cheese (8 oz. each)

  • 4 cups sifted powdered sugar

  • 1 tsp. vanilla bean paste


  1. In a stand mixer fitted with the whisk attachment, combine 2 sticks of butter and 3 bricks of cream cheese.  Mix on high speed until smooth.

  2. Add 1 tsp. vanilla bean paste and mix until combined.

  3. Add the confectioners sugar, one cup at a time, mixing on medium speed, incorporating each one completely before adding the next one.

For Freeze Dried Strawberry Crumble:

  • 1/2 cup non-fat dry milk, plus 1/4 cup

  • 1/4 cup all-purpose flour

  • 2 tbsp. corn starch

  • 2 tbsp. granulated sugar

  • 1/2 tsp. himalayan pink sea salt

  • 1/2 stick melted butter

  • 1/2 cup white chocolate chips, melted

  • 2 oz. of freeze dried strawberries



  1. Preheat convection toaster oven to 250 degrees.

  2. In a large bowl combine 1/2 cup non-fat dry milk, 1/4 cup flour, 2 tbsp. corn starch, 2 tbsp. sugar and 1/2 tsp. sea salt.  Stir to combine and mix in 1/2 stick of melted butter.

  3. Stir well until the mixture begins to form large and small chunks.  Spread the chunks out on a parchment paper lined tray and place it in the toaster oven.  Bake for 15-18 minutes, until light golden brown.  Remove from the heat and set aside to cool for 3-4 minutes.  Transfer to a large mixing bowl.

  4. Spread the freeze dried strawberries out onto a towel and remove the silicone packet inside the bag.  In a blender or food processor, add the freeze dried strawberries and mix on high speed until it becomes a smooth powder.

  5. Stir in the remaining 1/4 cup of dry milk to the crumble mixture and then mix in the freeze dried strawberry powder.

  6. Pour 1/2 cup melted white chocolate chips into the mixture and stir will until all the crumbs are covered in the white chocolate.  Place in the refrigerator to cool and set, stirring about every 5 minutes.

Avocado Ice Cream Sandwiches on Churro Shortbread Cookies

Prep Time: 45 minutes / Cook Time: 20 minutes / Servings: About 12 sandwiches

Avocado Ice Cream:


  • 2 cups milk

  • 1 cup heavy cream

  • 3 avocados, peeled and seeded

  • 5 egg yolks

  • 3/4 cup sugar


  1. Place the milk and cream in a medium saucepan and heat on medium heat. Stir continuously for about 5 minutes, until the sides are bubbling and the temperature reaches 170 degrees with a candy thermometer. 

  2. Using a stand mixer fitted with the whisk attachment, whisk the sugar and the egg yolks together on medium speed until thick and pale yellow (about 5 minutes). Reduce speed to low, and very slowly temper the heated milk mixture into the whipped eggs. 

  3. Once combined, transfer the custard mixture back into the empty saucepan. Reduce the heat on the stove to low and stir with a wooden spoon until it reaches a temp of 185 degrees, and lightly coats the back of a wooden spoon. 

  4. Pour the mixture through a strainer into a mixing bowl and place it in the refrigerator or freezer to chill for about 1 hour.  When the mixture is chilled, place the mixture into a blender and add the avocado.  Mix on high speed until the mixture is smooth and creamy.  Pour the mixture into an ice cream maker. Churn the mixture for about 20 minutes, or until the ice cream is soft set.  Transfer the container to the freezer until ready to serve.


Mexican Churro Shortbread:

1 1/4 cups flour
1/3 cup sugar, plus 3 tbsp.
1 stick butter at room temperature, plus 2 tbsp. melted
2 tsp. heavy cream
1 tsp. Mexican Vanilla
1/4 tsp. salt
2 tbsp. cinnamon


  1. Preheat the oven to 350 degrees.

  2. In a stand mixer fitted with the paddle attachment, combine the stick of butter, sugar, salt and flour. Mix on low speed until the mixture is chunky.  

  3. Add the heavy cream and Mexican vanilla and mix on medium speed until a thick dough is formed.

  4. Transfer the dough to a large sheet of parchment paper that’s been dusted with flour.  Roll the dough out to about 1/2” thickness and cut out the desired shapes for the shortbread.  

  5. Place the cut-outs on a cookie sheet and bake at 350 degrees for 10 minutes.  Remove from the oven and allow to cool.

  6. Melt the remaining 2 tbsp. butter in the microwave for 30 seconds.

  7. Combine the remaining 3 tbsp. sugar and the 2 tbsp. cinnamon in a bowl and whisk together until combined.

  8. Brush each of the shortbread pieces with the melted butter, then coat the buttered side in the cinnamon/sugar mixture.

Chipotle Cherry Cheesecake

Prep Time: 20 minutes / Cook Time: 1 hour, 20 minutes (plus 2 hours cooling time) / Servings: 8-10


  • 1 cup raw, unsalted almonds, finely ground

  • 1 cup ginger snap cookies, finely ground

  • 1/2 cup butter

  • 3 bricks of cream cheese (8 oz. each), room temperature

  • 1 1/2 cups granulated sugar

  • 6 egg whites, room temperature

  • 1 tablespoon vanilla bean paste

  • 3 tablespoons flour

  • 16 ounces frozen, dark sweet cherries

  • 1/2 cup packed brown sugar

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon chipotle chile powder

  •  2 tablespoons corn starch, dissolved in 2 tbsp. cold water


  1. Preheat oven to 325 degrees. Butter the inside of a 9" springform pan.  Cover the outside in aluminum foil and set aside.

  2. Add the ground almonds and ginger snaps to large mixing bowl and combine with the butter until it is a thick paste. Transfer the mixture to the bottom of the cheesecake pans and press it down with your fingers until it is packed evenly.

  3. Make the Cheesecake: Using a stand mixer fitted with the whisk attachment, combine the cream cheese, egg whites, granulated sugar, vanilla extract and flour. Mix on medium speed for about 1 minute, until combined, smooth and creamy. Transfer the mixture evenly into the pans pan and spread evenly over the almond crust. Bake them in the oven at 325 degrees, uncovered for about 25-30 minutes, until the center is soft set, and just a bit wabbly. Remove from the oven, and cool the cheesecakes on a wire rack.

  4. Make the Chipotle Cherry Topping: In a medium saucepan, combine the cherries, brown sugar, cloves and chipotle powder. Bring to a boil, stirring well as the temperature comes up and the sugar melts. Reduce the mixture to a simmer and let it cook for about another 5 minutes. Add the dissolved corn starch, stirring vigorously as the mixture thickens, about 30 seconds. Remove from the heat and allow it to cool for about 10 minutes before topping the cake.

Chocolate Bourbon Pecan Bars

Prep Time: 20 minutes / Cook Time: 30 minutes (plus 2 hours cooling time) / Servings 12 bars


  • 2 ready-made pie crusts (9" size)

  • 2 1/2 cups dark brown sugar (loosely packed)

  • 1/2 cup (1 stick) melted butter

  • 6 large eggs

  • 1 cup light corn syrup

  • 3/4 cup all-purpose flour

  • 1 teaspoon LorAnn Oils Madagascar Vanilla Bean Paste

  • 1 teaspoon LorAnn Oils Super Strength Bourbon Flavor

  • 16 oz. pecan halves

  • 7 oz. premium dark chocolate (2 large bars)

  • 1/4 teaspoon sea salt


  1. Spray the bottom of a 9"x 13” glass baking dish with non-stick cooking spray. 

  2. Preheat oven to 425° F. 

  3. Unroll the pie crusts and combine them both by rolling them into a single ball and then rolling them back out to be just a bit larger than the bottom of the baking dish (the crust will shrink a bit during baking). Bake it in the oven at 425° F. for 7 minutes. Remove from the heat and reduce the oven temperature to 350° F. 

  4. In a stand mixer or large mixing bowl, combine the brown sugar, melted butter, eggs, corn syrup, flour, salt, vanilla bean paste, and bourbon flavoring. Mix on medium speed for about 1 minute, until smooth and combined. 

  5. Reserve about 1 cup of the pecan halves and set aside. Roughly chop the rest of the pecans and the chocolate. Stir them both into the batter. 

  6. Pour the batter evenly over the pie crust. Add the reserved pecan halves on top, arranging them into the design of your choice. 

  7. Bake in the oven uncovered for 20 minutes. Remove and cover with tin foil, then return to the oven and bake for another 20 minutes, or until the center is soft set. 

  8. Cool the dish for at least 2 hours before cutting and serving. Serve each bar with a large scoop of ice cream and fresh whipped cream. 

Chocolate Pumpkin Cheesecake with Salted Caramel Topping

Prep Time: 45 minutes  (plus 2 hours cooling time) / Cook Time: 90 minutes / Servings: 8-10


  • 1 bag of Oreo Cookies, centers removed

  • 1/2 cup unsalted butter, melted

  • 1/2 cup semi-sweet chocolate chips

  • 2 packets instant coffee (enough to make 2 cups or .14 oz.)

  • 1 can (30 oz.) pumpkin pie mix

  • 2/3 cup evaporated skim milk

  • 2 eggs, plus 4egg whites, room temperature

  • 2 tsp. vanilla

  • 1 cup sugar

  • 2 bricks (8 oz. each) of cream cheese, softened

  • 2 tbsp. all-purpose flour

  • 1 jar (12 oz.) caramel topping

  • Sea Salt (for garnish)


  1. Preheat the oven to 350 degrees. Cover the bottom and sides of the outside of a springform pan with aluminum foil.  Spray the inside with non-stick cooking spray and set aside.

  2. FOR THE CRUST: In a blender of food processor, crush the Oreos into a fine powder.  Transfer to a large mixing bowl.

  3. Add Instant coffee and melted butter.  Stir until combined and the mixture has a chunky, crust-like texture.

  4. Stir in the chocolate chips.  Transfer the mixture to a spring-form cheesecake dish that has been sprayed with cooking spray.  Press the cookie mixture to the bottom of the pan evenly with your fingers,  creating the first layer, the crust.

  5. FOR THE PUMPKIN PIE: In a separate large mixing bowl, combine pumpkin pie mix, evaporated milk and 2 eggs.  Mix well with electric mixer until mixture is smooth and creamy.

  6. Carefully pour the pumpkin pie mixture on top of the cookie crust.  Spread evenly with a spatula.  Tap the pan on the counter to even out the mixture and remove any bubbles.

  7. CHEESECAKE: In a separate large mixing bowl combine cream cheese, sugar, 4 egg whites, vanilla and flour.  Mix well with electric mixer until the mixture is smooth and creamy.

  8. Slowly stream the cheesecake mixture on top of the pumpkin pie mixture.  Pour lightly and slowly, so that the cheesecake sits on top of the pumpkin pie mixture and doesn't combine.  Spread evenly with a spatula and tap the pan on the counter to remove any bubbles.

  9. Prepare a water bath using a high-sided roasting pan.  Place the roasting pan in the oven and then place the cheesecake in the center of the pan.  Pour hot water into the roasting pan, until it reaches about half way up the sides of the springform pan.

  10. Place the cheesecake in the oven at 350 degrees and allow it to cook for about 60-75 minutes, until the sides are set and the center is still a bit jiggly. 

  11. Remove the cheesecake from the oven and allow it to cool.  Then place it in the refrigerator for at least 2 hours to allow the rest of the cheesecake to set.

  12. To Serve:  Cut and plate the cheesecake.  Pour melted caramel syrup on top and sprinkle with sea salt.  Serve immediately.

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Bread Pudding
Peanut Butter S'mores Shooters
Kahlua Pig Chocolate Cake
Bacon Apple Mini Pies
Strawberry Boston Cream Trifle
Strawberry Crumble Cupcakes
Avocado Ice Cream Sandwiches
Chipotle Cherry Cheesecake
Chocolate Bourbon Pecan Bars
Chocolate Pumpkin Cheesecake
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