Happy Birthday, Harrison!

My baby turned 14 the other day. Overnight he also grew enough to make me the shortest one of the family. We held a family celebration after church. We had Mediterranean chicken in the crockpot waiting when we got home.The birthday boy always gets to choose his cake for dessert. H specifically asked for peanut butter cheesecake with chocolate crust and caramel topping. I knew I could oblige him, and make it gluten free in the process.

The day before I baked the cheesecake, I made Fauxreo cookie dough. (I cannot emphasize enough how i.n.c.r.e.d.i.b.l.e. these were!)I did not bake the cookies for a crumb crust – I just made the crust with about 2 cups from that recipe.(I made sure my pan was ready for the coming water bath! I had lined it with parchment and wrapped the bottom with foil.) Pre-baked the crust for 15 minutes in 350° oven.To my 24 oz. of softened cream cheese I added 1&1/2 cups creamy peanut butter and 1 cup honey. Whipped it for about 5 minutes.It tasted wonderful (and I’m thinking about using it for an apple dip for Thanksgiving!)Added 3 eggs.Stirred in 1 cup mini chips.Baked it in a water bath at 300° for about 75 minutes. (Bake until filling is set.)

I topped it with a honey caramel:

• 2 c. sugar
• 2 T. honey
• 1 c. cream
• 4 oz. butter
• 1 T. vanilla extract

and topped that with chocolate ganache sprinkled with Snickers® chunks.Here’s what it looked like just before slicing:

…and here’s a piece just prior to devourment:(Yes, that is a paper plate. I was sick & had a houseful of guests – don’t judge.)