For an almost instant dessert, I spread some homemade ganache and caramel sauce over pre-made cheesecake. It makes entertaining feel slightly less hectic.
—LAURA MCDOWELL LAKE VILLA, IL
START TO FINISH: 25 MIN. • MAKES: 8 SERVINGS
1 frozen New York-style cheesecake (30 ounces), thawed
1/2 cup semisweet chocolate chips
1/2 cup heavy whipping cream, divided
3 tablespoons chopped pecans, toasted
1/4 cup butter, cubed
1/2 cup plus 2 tablespoons packed brown sugar
1 tablespoon light corn syrup
1. Place cheesecake on a serving plate. Place chocolate chips in a small bowl. Using a small saucepan, bring 1/4 cup cream just to a boil. Pour over the chocolate; stir with a whisk until smooth. Cool slightly, stirring the mix occasionally. Pour over cheesecake; sprinkle with pecans. Refrigerate until set.
2. In a small saucepan, melt butter; stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Stir in the remaining cream and return to a boil. Remove from the heat. Serve warm with cheesecake or, if desired, cool it completely and drizzle it over the cheesecake.
NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.