Saturday, September 4, 2010


I was asked to come up with a recipe for Tamarin. It is a sandwich spread from Europe. Well I got the package in the mail Friday and figured as I was working on getting all the stuff ready for the church pot-luck and our family camping trip I would just throw one more thing in there to make.
When I signed up to do this I knew there was two directions I was going to go with my recipe. I knew a cheesecake was number one and if I had enough I wanted to make granola bars. Well I did not have enough but let me tell you I believe it would make great granola bars.
I was going to go toward a sugar free recipe but then decided not to and just use sugar.
Well I opened the jar and it reminded me of thick peanut butter, when I tasted it there was a slight cinnamon flavor to it. I bet you are wondering if it is any good.... Well let me put it to you this way, if I had enough I would had grabbed the graham crackers my son was eating and dipped it in the Tamarin, it was really good.
So I went with the cheesecake and below is my recipe. It is in the oven right now and it smells soooooo good.
1 1/2 cups graham crackers
1/2 cup butter, melted
4 (8oz) packages cream cheese
1 cup Tamarin spread
1 cup sugar
2 1/2 T flour
2 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
3 eggs
2 egg yolks
1/3 cup 1/2 and 1/2
1 cup chocolate chips
1/2 cup butterscotch chips
1/4 cups Tamarin spread

Heat oven to 375 line the outside of a springform pan with foil.
Make crust, in a medium bowl add graham cracker crumbs and butter. Press into the pan, set aside.
In a large mixing bowl beat cream cheese, peanut butter, sugar, flour, spices and vanilla with a mixture until smooth. Add eggs and egg yolk all at once, beating until combined. Stir in half and half.

Melt chips and Tamarin in microwave bowl until melted.

Pour half of batter into pan, drizzle some of the melted chocolate mixture over the batter. Add remaining batter on top and repeat with the drizzle and use a knife to cut in the melted mixture. Bake in the preheated oven for 40-50 minutes.
Let cake cook completely, refrigerator for at least 4 hours before serving.