My sister-in-law and I are making a cheesecake partly for my Desert Dwelling Brother in law’s Bday and for our home cooked dinner tonight.

The boys are playing “MTG” (for those of you unaware MTG is “Magic the Gathering” aka “nerdy cards”, aka “my brother played this game with kenny haines” or “oooh magic”.

Recipe and step by step to follow once we return home.

We followed the extremely odd directions except for the “frosting” which we improvised on because we didn’t have cream of tarter and this cheesecake simply did not work out. I was a bit skeptical from the beginning when it asked us to use corn syrup and corn starch- yekkk – and then even more skeptical when it wanted us to only cook the cake for 15 min at 350 degrees. I didn’t even taste this mess of a cake since it was really more like soupy pudding – and looked worse. Maybe I will try it again someday because there was mention that the oven may or may not run at the correct temperature – LOL!

WORST RECIPE EVER (but here is it none the less)

CARAMEL PECAN CHEESECAKE
Preheat oven to 350 degrees.

Homemade cookie crust
3/4 flour
2 TBS sugar
1 egg, lightly beaten
4 tablespoons butter softened
1/2 tsp vanilla extract

Combine flour and sugar. Add egg, then butter and vanilla extract. Mix well. With GENEROUSLY greased fingers, press dough evenly onto bottom of greased 9 inch cheesecake spring form pan. Bake 12-15 minutes until lightly browned. Remove from oven and set aside.

Have all ingredient at room temperature. Keep oven at 350 degrees.

Caramel pecan filling
24 ounces cream cheese
3/4 cup dark brown sugar
1/3 cup dark corn syrup
3 TBS cornstarch
3 large egg yolks
2 tsp vanilla extract
2 tsp butter flavoring
2/3 cup pecans, coarsely chopped

In a large bowl, beat cream cheese, sugar, corn syrup and cornstarch with and electric mixer until smooth. Add eggs and yolk one at a time, beating well after each addition. Stir in vanilla extract and butter flavoring. Stir in chopped pecans. Pour filling onto crust. Bake at 350 degrees for 15 minutes.

REDUCE HEAT TO 200 DEGREES and back for 2 hours, or until center no longer looks wet or shiny. Remove cake from oven and carefully run a knife around inside edge of pan. Tun oven off and return cake to it for an additional 2 hours. Chill overnight.

Caramel pecan frosting
2 TBS butter
1/3 cup dark brown sugar
1 1/4 tsp cream of tarter
2 TBS milk
1/2 tsp vanilla extract
1/4 cup powdered sugar
1/3 cup pecans, coarsely chopped

In a small heavy saucepan, melt butter. Stir in brown sugar, cream of tarter, and milk. Bring to a boil. Turn off heat and cool to lukewarm, about 110 degree. Stir in vanilla extract, powdered sugar and pecans. Beat with electric mixer until creamy—add a little extra milk if it appears too think. It will thicken after it is on the cake. Spread warm frosting on cake, creating a design by drawing swirls with the bottom of a spoon. Keep chilled.

This is the soupy mess…