I was never really a daytime television watcher. Okay wait. I take that back. There was one summer when my sister and I watched Days of Our Lives, with a pre-Supernatural Jensen Ackles. I was never really a daytime talk show watcher.
I don’t watch The View and I don’t really care for Oprah. I can just hear all the gasps. What? Are you crazy? She gets people to read and stuff. How can you not like Oprah? I’m sorry. I just don’t. I think it’s cool that she gives away schools and whales but beyond that, meh.
On occasion I watch Martha Stewart. I love the craft segments on her show but I would probably never actually attempt them. For the same reason that was stated on the list of Things I Learned From Pinterest.
So, yeah. I never really watched daytime talk shows. Until now.
I’ve started DVRing The Chew on ABC. It’s a talk show about FOOD. Yes. And it’s not just cooking demos. They talk about a variety of things but most of them are related to food in some way. The show’s regular panel consists of Michael Symon, Mario Batali, Carla Hall, Clinton Kelly, and Daphne Oz. Give it a try and let me know what you think.
And now on to some other important things.
More specifically, the cheesecake I made for my husband’s birthday.
It has a pretzel crust.
Be sure to line the bottom with parchment. I didn’t. BIG mistake.
Don’t worry if it cracks. You’re going to cover it with sour cream.
For some reason, I ended up with a Doctor Who -ish crack in the sour cream layer. I just hope it doesn’t cause any problems in the universe.
Don’t you think that cheesecake is more like a pie than a cake?
But I guess cheese pie doesn’t sound as appealing.
Wait. Maybe it does.
I would totally eat a cheese pie.
What daytime television shows do you watch?
Cookies and Cream Pretzel Crusted Cheesecake
crust from Raspberri Cupcakes
3 cups pretzels, crushed
2 tablespoons sugar
¾ cup (1 ½ sticks) butter, melted
1 cup sour cream
¼ cup sugar
¼ teaspoon pure vanilla extract
3 (8oz.) packages cream cheese, room temperature
1 cup granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
1 cup sour cream
4 large eggs
1 cup crème filled chocolate cookies (such as Oreos), crushed
Preheat oven to 350°F.
To make the crust: Grease a 9-inch spring form pan and line the bottom with parchment paper. Place pretzels in a food processor and pulse to a fine crumb. Add sugar and melted butter and pulse to combine. Press mixture into the bottom of the prepared tin, pressing tightly into an even layer. Bake for 8-10 minutes or until just golden brown on the edges. Remove from oven and cool on a wire rack.
To make the filling: Combine cream cheese, sugar, vanilla, and almond extract in a food processor. Process for 10-20 seconds, or until smooth. Add sour cream and process for 5-10 seconds. Add eggs, one at a time, processing after each addition. Carefully remove processor blade and fold in crushed cookies. Pour the filling over the crust. Bake for 45-50 minutes or until the edges are puffed and center is firm. Remove from oven and cool for 10 minutes.
To make the topping: In a small bowl, whisk together sour cream, sugar, and vanilla. Spoon topping over warm cheesecake and bake for 10 minutes. Remove from oven and cool completely. Cover and refrigerate overnight. Release the pan sides, slice and serve.