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Home | Recipes | Caramel Apple Cheesecake with Chocolate-Root Beer Sauce & Salty Peanut-Ginger Brittle
Dessert

Caramel Apple Cheesecake with Chocolate-Root Beer Sauce & Salty Peanut-Ginger Brittle

Elevate this thaw-and-serve cheesecake with homemade brittle.

  • Sysco Culinary Team
  • Houston, TX
  • Servings

    14

Email article

Serve the Sysco Imperial Caramel Apple Cheesecake, baked in a graham cracker crust, topped with Chocolate-Root Beer Sauce and crunchy Peanut-Ginger Brittle for an easy cool-weather dessert.

Ingredients

Chocolate-Root Beer Sauce

Salty Peanut-Ginger Brittle

For Serving

Your items have been added.

Directions

For the Chocolate-Root Beer Sauce

  1. Heat 1 cup root beer to a simmer in a saucepan over medium-high heat; cook until reduced by half, about 10 minutes. Whisk in cream; heat to a simmer.
  2. Place chocolate pistoles in a bowl; whisk in root beer-cream mixture until smooth. Whisk in remaining ⅓ cup root beer.
  3. Refrigerate in an airtight container up to 2 weeks. Makes about 2 cups.

For the Salty Peanut-Ginger Brittle

  1. Heat sugar, corn syrup, and water to a simmer in a saucepan over medium heat; cook until light amber color, about 10 minutes.
  2. Stir in butter; stir in peanuts, baking soda, ginger, and kosher salt. Pour onto Silpat-lined sheet tray; sprinkle with sea salt.
  3. Cool completely; break into 3-inch pieces.
  4. Store in an airtight container up to 6 days. Makes about 40 pieces.

For Serving

  1. Garnish 1 slice cheesecake with a portion of Chocolate-Root Beer Sauce and Salty Peanut-Ginger Brittle.

Ingredient availability varies by location*

Caramel Apple Cheesecake With Chocolate Root Beer Sauce and Salty Peanut Ginger Brittle
Email article

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