I started to make this cake just as chocolate with chocolate, but then the recipe mentioned caramel and chocolate drizzle. It was 8 am and I had already been up for hours but decided to go for it. I’m glad I did! It ended up a lot like this cake I had made for my birthday awhile ago. But, it was basically the easier and better version. I had no issues with the caramel’s consistency for using it inside the cake. I didn’t quite follow the full recipe, but it was still good as is.
One of my weekly follows is Bake at 350’s Sweet on Trader Joe’s posts. She and her son pick out a new treat each week and review them. In general, I have agreed wholeheartedly with their favorites, so I look forward to what goodies I should pick up from there! Well, I was catching up on all of the older posts in the series and came across the cookie butter cheesecake. That sounded delicious. I rushed to Trader Joe’s and searched frantically, but to no avail. Where was it?? I ended up asking the cashier who said it was a seasonal item. As in, only around Christmas time. What? Boo! So, I decided to make my own version.
Since then, I notice they have cookie butter cheesecake bites in their frozen aisle, but that’s not as impressive as pulling out a whole big cheesecake. So, I made a whole big cheesecake.