The other day, I picked up a magazine that I’ve never bought before – Taste of the South. I’ll probably never buy another issue, but I got a giggle out of one of the features – a contest they did to find recipes using Krispy Kreme doughnuts. One of the recipes, really(!), was for a Krispy Kreme cheesecake.
Whatever you’re thinking right now, I was probably thinking it too. All those things.
But then, I was like, you know…Av and I like to do these funny themed suppers and I know just the theme that this one would be perfect for (think pink flamingos and beer can chicken). Plus, when I looked at the recipe, there are 12 doughnuts that go into the crust plus 2 filled doughnuts for the middle. So if the average cheesecake is cut into 16 slices, one slice means you are taking in a little less than one Krispy Kreme per serving.
I’m not sure how much better that makes it sound.
I knew it was going to be super-icky or super-great.
It was super-great.
I changed up the original recipe a lot – here’s my version:
Ingredients:
2 tbsp. melted butter, plus a bit more (unmelted) for pan
3 handfuls pecan halves
1 dozen Krispy Kremes
2 chocolate glazed icing filled doughnuts
12 oz. white chocolate
4 8-oz packages cream cheese
1/2 cup sugar
1 tbsp. vanilla extract
3 egg yolks
4 eggs
1 tbsp. flour
Directions:
Preheat the oven to 350*. In the bottom rack of the oven, place a pan 1/2 full of water.
In a 10″ springform pan, cover all inside surfaces with foil, then butter the foil.
Chop the pecans until they are in small-small bits. Cover the bottom of the pan with pecans, and drizzle the melted butter over.
Cut the dozen doughnuts in half, press 7 of them into the bottom of the pan. I used a paper towel to cover my hand and I pressed them until they were thin and no foil shone through. One doughnut I tore into little pieces to fill in any bare spots. The other doughnuts were pressed in and used to line the sides of the pan all around:
In the microwave, melt the white chocolate.
In the Kitchenaid, beat together the cream cheese and sugar until well blended, then flour, vanilla, melted chocolate, eggs and egg yolks just until it comes together.
Pour half the mixture into the springform pan, place the two chocolate icing filled doughnuts (cut into pieces) in the batter, then top it with the rest of the batter and smooth:
In the oven for 55 minutes:
After 55 minutes of baking, it was nice and brown on top. Turn off the oven and leave the cheesecake inside for another 45-60 minutes. It can be served later once it gets to room temperature, or be put into the refrigerator to get nice and cool:
I sent Av off with great big pieces of cheesecake to give away…but I saved a couple of slices for him. He loved it!
I guess once a decade…or maybe…once ever is alright. It really was good.