The Caramilk Secret

I think I have discovered the Caramilk Secret and it’s not their chocolate bar, but their new Caramilk Cream Liquor.

I received samples of the new product to create some dessert love for the blog. They sent along several delicious recipes, and I chose to do the cheesecake. Closer to the time I was to make it I decided to go with a lower fat version (adapted somewhat from a Crazy Plates recipe).

Oreo cookie crust

Chocolatey goodness into the cheese mixture

I served it to guests one of whom is a true Caramilk lover and it was a hit! This treat is a rich, creamy, chocolatey piece of heaven. They also had a shot of the liquor on the side or in their coffee. It is also creamy, the chocolate and caramel two very distinct flavours, neither one over powering the other, but both deliciously present, leaving you wanting more.

I am a Bailey’s fan for sure and always have been nothing beats it, this comes close. I can’t say as much for the Caramilk Cooler, which although nicely flavoured was weak and watered down.

Caramilk Low-Fat Cheesecake

1 cup chocolate Oreo baking crumbs
1 tbsp brown sugar
1 tbsp butter, melted
2 cups low-fat (1%) cottage cheese
2 cups low-fat sour cream
8oz light cream cheese, softened
1 cup sugar
1/2 cup packed brown sugar
2/3 cup unsweetened (good) cocoa powder
3 large eggs
2 tbsp cornstarch
1 tsp vanilla
1/4 cup of Caramilk Liquor

Preheat oven to 350F.

To make crust: Combine crumbs, brown sugar and melted butter in a small bowl. Mix well. Spray a 9-inch springform pan with non-stick spray. Press crumb mixture evenly over the bottom of the pan. Bake for 10 minutes. Remove from oven and let cool. Reduce heat to 325F.

In a blender or food processor blend cottage cheese, sour cream and cream cheese until smooth. Set aside.

In a large bowl, beat together both sugars, cocoa and eggs on medium speed of an electric mixer. Add cream cheese mixture and beat until smooth. Add cornstarch and beat again. Add vanilla and the Caramilk and beat until mixture is well blended.

Pour batter into prepared crust. Bake for 1 hour and 20 minutes. Cheesecake will appear puffy and will jiggle slightly when shaken. Turn off heat, open oven door halfway and let cake cool in oven for 1 hour. Chill for 6 to 8 hours or overnight.

Before serving as always run a knife around the edge of the pan and remove sides.

Let me know if you make it!

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