ANNE of Green Gables Chocolates PEI Oyster Cheesecake
Created by our ANNE community member Kayla Shaw.
(If you have recipe ideas and would like to collaborate with us click here. Amateurs and baking pros are all welcome!)
Who says that seafood and dairy don’t go together?
This ANNE of Green Gables Chocolates PEI Oyster Cheesecake will prove otherwise.
You won’t need to wait for oysters to be in season, you can have them all year round with this decadent chocolate, pecan, and toffee cheesecake.
(No actual seafood was used in the creation of this delicious treat 😉. Our chocolate, pecan, & toffee PEI Oysters pull their name for the shape they appear in once complete.)
Butter Toffee Sauce:
- ½ cup butter
- ½ cup sugar
- ½ cup heavy cream
- ½ tsp pure vanilla
- Pinch of sea salt
In a medium saucepan add your butter and sugar, cook on medium heat for approximately 10 minutes until the sauce has turned a deep amber colour (Note: do not stir while cooking). Once the sauce has turned a deep amber colour, remove from heat and stir in your vanilla and heavy cream until the sauce looks like a runny caramel. Finally, add the sea salt to your liking (I like to add a large pinch), place the sauce in a heat proof container and refrigerate (sauce can be refrigerated for up to 3 weeks).
- 1 ½ cups crushed Graham Crackers
- 1 TBS sugar
- ¼ cup butter, melted
Preheat oven to 325F. Line a 9 inch springform pan with parchment paper. In a bowl combine Graham Cracker crumbs, sugar, and butter in a bowl and mix until combined. Press the crumb mixture into the bottom of the pan. Bake for 12 minutes to set, remove from oven and reduce heat to 300F.
- 900g (3.5 bricks) of cream cheese (room temperature)
- 1 ½ cups sugar
- Large pinch of salt
- 1 cup sour cream
- 1 TBS vanilla
- 4 large eggs (room temperature)
- 12 ANNE of Green Gables Chocolates PEI Oysters (chopped small)
In a stand mixer mix cream cheese and sugar on medium speed until smooth, approximately 1 minute. Add salt and mix for 30 seconds. Add sour cream and vanilla and beat until combined, scraping down the bowl as needed. Add in eggs one at a time until just combined, scraping down the sides and bottom of the bowl after each addition. Add in the chopped ANNE of Green Gables Chocolates PEI Oysters, mix to distribute evenly throughout the batter.
Pour the mixture over the baked graham cracker crust and bake at 300F for 75 minutes, or until the edges are set and the center still jiggles. Turn off the oven, leave the cheesecake in the oven with the door closed for an additional hour. Crack the oven door and allow the cheesecake to come to room temperature for 30-45 minutes, this will help prevent cracking on top of your cheesecake. Cover and place in fridge for 8 hours, preferably overnight, to set.
- 1 cup Unsalted Pecans (chopped)
- 2 TBS butter toffee sauce
- Pinch Sea Salt
- 4 ANNE of Green Gables Chocolates PEI Oysters (cut into halves)
In a small saucepan over medium-low heat combine the chopped pecans and 2 TBS butter toffee sauce, cook for 2-3 minutes until combined stirring occasionally. Spread the toffee pecans in a flat layer over parchment paper, sprinkle with sea salt and allow to cool.
Remove cheesecake from the fridge, and gently remove from the springform pan. Drizzle the butter toffee sauce over the cheesecake, then top with the toffee pecans. Place the halved ANNE of Green Gables Chocolates PEI Oysters around the edges of the cake, serve and enjoy!