CARAMEL CASHEW CHEESECAKE
When a friend served this luscious cheesecake at a birthday party, I left with the recipe. Every time I make it, rave reviews and recipe requests come my way. -Pat Price, Bucyrus, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in cashews, confectioners' sugar and salt. Press onto the bottom and 1/2 in. up the sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs and cream; beat on low speed just until combined. Pour over crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Before serving cheesecake, combine sugar and water in saucepan. Cook over medium-low heat until sugar is dissolved. Bring to a boil over medium-high heat; cover and boil 2 minutes. Uncover; boil until mixture is golden brown and a candy thermometer reads 300° (hard-crack stage), about 8 minutes. , Remove from heat. Stir in cream until smooth, about 5 minutes (mixture will appear lumpy at first). Add cashews; cool to lukewarm., Remove cheesecake to a serving platter. Spoon cooled caramel over cheesecake. Refrigerate leftovers.
Nutrition Facts : Calories 507 calories, Fat 36g fat (18g saturated fat), Cholesterol 138mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.
CARAMEL CASHEW CHEESECAKE
For a special finale to a holiday meal, this impressive dessert is a sure bet. Prepare it the night before in only 25 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Wrap outside of 9-inch springform pan with foil. In small bowl, mix graham cracker crumbs and butter with fork until well blended. Press firmly against bottom and up sides of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in brown sugar, beating until light and fluffy. On low speed, beat in 1/4 cup whipping cream, the vanilla and 1/4 cup of the caramel topping. Add eggs, one at a time, beating well after each addition. Fold in chocolate chips. Pour over crust in pan.
- Bake 1 hour 25 minutes to 1 hour 35 minutes or until cheesecake is set 2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate at least 6 hours or overnight.
- In small bowl, beat 1 cup whipping cream with electric mixer until stiff peaks form. Remove side of pan. Top individual servings with whipped cream; drizzle with remaining caramel topping. Sprinkle with cashews.
Nutrition Facts : Calories 540, Carbohydrate 46 g, Cholesterol 145 mg, Fat 6, Fiber 1 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 38 g, TransFat 1 g
MASCARPONE CHEESECAKE WITH ROASTED CASHEW CRUST AND PASSION FRUIT CARAMEL SAUCE
Categories Cake Cheese Nut Dessert Bake Cream Cheese Cashew Winter Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind cashews and brown sugar in processor. Add flour, salt, and spices; blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg yolk; using on/off turns, blend until moist clumps form. Press dough over bottom and 1/2 inch up sides of prepared pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool crust. Maintain oven temperature.
- For filling:
- Combine first 3 ingredients in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cheese mixture until smooth and fluffy. Add mascarpone cheese and sour cream; beat at low speed just until blended, scraping down sides of bowl occasionally. Add eggs 2 at a time, beating just until blended after each addition. Transfer filling to prepared crust.
- Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Place roasting pan with cheesecake in oven; cover roasting pan with foil. Bake cheesecake 30 minutes. Lift edge of foil to allow steam to escape; cover again. Bake cake 30 minutes. Lift foil again; cover again. Bake until cake is loosely set but filling jiggles all over when pan is shaken gently, lifting foil every 10 minutes, about 30 minutes longer. Remove cheesecake from water. Place on rack; cool 1 hour. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
- Cut around pan sides to release cheesecake. Cut into wedges. Drizzle each wedge with warm caramel sauce. Spoon some fruit alongside and serve.
- *Italian cream cheese, available at Italian markets and many supermarkets.
CARAMEL MACCHIATO CHEESECAKE
I work at a coffee shop and my favorite coffee drink is a caramel macchiato so I created a caramel macchiato cheesecake that has become my favorite cheesecake.
Provided by Dawn Logterman
Categories Desserts Cakes Cheesecake Recipes
Time 10h3m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
- Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
- Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
- To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 37.1 g, Cholesterol 140.6 mg, Fat 35 g, Fiber 0.5 g, Protein 7.7 g, SaturatedFat 20.9 g, Sodium 363.4 mg, Sugar 23.8 g
SALTED CARAMEL CHEESECAKE
For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h20m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.
- Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
- To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 510, Carbohydrate 47 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 41 g, TransFat 1 g
CARAMEL CHEESECAKE
The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. -Rena Fields, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.
Nutrition Facts : Calories 352 calories, Fat 19g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 208mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.
CARAMEL CASHEW CHEESECAKE
This recipe comes from a Pillsbury holiday baking cookbook. I haven't made it yet, but it looks really yummy! It takes a little bit of time due to cooling times so plan ahead.
Provided by Zaney1
Categories Cheesecake
Time 9h25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325.
- Use 9 inch springform pan.
- In small bowl, mix graham cracker crumbs and butter with fork until well blended.
- Press firmly against bottom and up sides of pan.
- Bake 8-10 minutes or until set.
- Remove crust from oven and reduce oven temp to 300.
- In a large bowl, beat cream cheese until smooth.
- Gradually beat in brown sugar, beating until light and fluffy.
- On low speed, beat in 1/4 cup whipping cream, vanilla and 1/4 cup of the caramel topping.
- Add eggs, one at a time, beating well after each addition.
- Fold in chocolate chips.
- Pour over crust in pan.
- Bake 85- 95 minutes or until cheesecake is set 2 inches from center and center is slightly jiggly.
- Turn oven off, open oven door at least 4 inches.
- Let cheesecake remain in oven 30 minutes.
- Remove cheesecake from oven.
- Run knife around edge of pan to loosen.
- Cool 30 minutes at room temperature.
- Cover, refrigerate at least 6 hours or overnight.
- TO FINISH:.
- In small bowl, beat 1 cup of whipping cream until stiff peaks form.
- Remove sides of pan.
- Top individual servings with whipped cream.
- Drizzle with remaining caramel topping and sprinkle with cashews.
Nutrition Facts : Calories 500.2, Fat 36, SaturatedFat 21.3, Cholesterol 148.6, Sodium 319.7, Carbohydrate 40.6, Fiber 0.9, Sugar 22.9, Protein 7.7
CARAMEL-HAZELNUT CHEESECAKE
Provided by Reddin Ellison
Categories Cheese Dessert Bake Valentine's Day Kid-Friendly Cream Cheese Hazelnut Potluck Bon Appétit Colorado Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 to 14 Servings
Number Of Ingredients 14
Steps:
- For crust:
- Wrap foil tightly around outside of 9-inch-diameter springform pan. Blend hazelnuts and sugar in food processor until nuts are finely ground. Add melted butter; blend until moist clumps form. Press nut mixture onto bottom (not sides) of prepared pan.
- For filling:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl until well blended. Beat in eggs 1 at a time. Pour filling over crust. Bake until cheesecake puffs and is set around sides but center still moves slightly when pan is gently shaken, about 50 minutes. Transfer cheesecake to rack. Run small sharp knife around pan sides to loosen cake. Cool cake completely. Remove foil from pan. Cover with plastic and chill overnight.
- For caramel sauce:
- Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream (mixture will bubble vigorously). Boil sauce until reduced to 2 cups, stirring occasionally, about 5 minutes. Cool. Spoon 1/2 cup caramel sauce evenly over top of cheesecake, leaving 1/2-inch border around edge. Arrange additional hazelnuts decoratively around outside edge of cake. Cover and refrigerate cheesecake until topping sets, about 2 hours. (Can be prepared 1 day ahead. Keep cheesecake refrigerated. Cover and refrigerate remaining sauce.) Release pan sides from cheesecake. Transfer cake to platter. Rewarm remaining sauce just until pourable but not warm. Slice cheesecake. Serve, passing sauce separately.
CARAMEL CHEESECAKE
Make and share this Caramel Cheesecake recipe from Food.com.
Provided by _Pixie_
Categories Cheesecake
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- Mix the graham cracker crumbs and the melted butter and press into the bottom of a 9" springform pan.
- Mix the caramels, sweenened condensed milk and 3 tablespoons milk in a large microwave safe bowl, microwave for approximately 5 minutes, stirring well every minute or so until the caramels are melted and the mixture is smooth.
- Add the vanilla and stir well.
- Add the cream cheese and mix with an electric mixer until combined then mix on high for a minute or so.
- Add the eggs one at a time, mixing until well combined.
- Pour the mixture over the crust and bake for 60 minutes at 300°F.
- Remove from oven and immediately run a knife around the edge of the pan to help prevent cracking.
- Cool then chill in refrigerator for several hours before serving.
- Optional chocolate topping: mix chocolate chips with two tablespoons milk and microwave for approximately 1 minute, stir until smooth and creamy then spread on top of cheesecake.
Nutrition Facts : Calories 359.9, Fat 22.9, SaturatedFat 12.3, Cholesterol 110.9, Sodium 283.1, Carbohydrate 32.8, Fiber 0.2, Sugar 27.4, Protein 7.4
More about "caramel cashew cheesecake food"
CARAMEL CASHEW CHEESECAKE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
4.8/5 (5)Total Time 1 hr 30 minsCategory CheesecakeCalories 688 per serving
- Place a large sheet pan on the very bottom rack of your oven. Fill it halfway with water. Preheat the oven to 350 degrees.
- Mix together the finely chopped cashews, graham cracker crumbs, sugar, and melted butter and press into the bottom of the prepared pan. Set aside.
- In a large bowl, beat the cream cheese and sugar until creamy. Add the whipping cream, vanilla, caramel topping, and flour. Beat until creamy again.
SALTED CARAMEL CASHEW CHEESECAKE - JOY FILLED EATS
From joyfilledeats.com
5/5 (4)Total Time 1 hr 20 minsCategory DessertCalories 254 per serving
- Combine crust ingredients in a food processor and pulse until a dough forms. Press it into the bottom of a springform pan (wrapped in 2-3 layers of foil if you are baking in a water bath) or pie plate. Bake for 10-20 minutes until the crust smells nutty and is golden brown (closer to 10 for a pie plate and closer to 20 for a 6 inch springform pan).
- Meanwhile, combine the filling ingredients in the food processor (no need to wash it first). Process until smooth. Pour into the baked crust. If using a water bath put the pan in a larger pan and pour one to two inches of boiling water into the outside pan. Bake for 45-60 minutes until the center no longer jiggles.Refrigerate for at least 4 hours.
- While the cheesecake is cooling you can make the caramel. Combine first three ingredients and cook over medium low heat until bubbly, slightly thickened, and lightly browned. Remove from the heat and add the salt and extract. Stir in the cashews. Set aside. Dump the caramel cashews on top of the cooked cheesecake. If you doubled the caramel sauce save some to drizzle on right before serving (if it thickens you can reheat it for a few seconds in the saucepan or the microwave).
VEGAN CARAMEL CHEESECAKE - BEST VEGAN CHEESECAKE …
From downshiftology.com
CASHEW CHEESECAKE | COOKSTR.COM
From cookstr.com
CARAMEL CASHEW CHEESECAKE - NEWEST RECIPES
From completerecipes.com
RAW VEGAN CARAMEL CHEESECAKE {GLUTEN-FREE, PALEO}
From unconventionalbaker.com
VEGAN CASHEW CHEESECAKE {GRAIN-FREE, EASY} | POWER …
From powerhungry.com
BEST EVER CARAMEL CHEESECAKE - YOGA OF COOKING
From yogaofcooking.co
WHITE CHOCOLATE & CARAMEL CHEESECAKE RECIPE - THE LITTLE BLOG OF …
From thelittleblogofvegan.com
ROASTED CASHEW CARAMEL CHEESECAKE RECIPE | BAKEPEDIA
From bakepedia.com
CASHEW-MACADAMIA CHEESECAKE WITH SALTED CARAMEL SAUCE
From thekindlife.com
ANDY ANAND'S TANGY SUGAR FREE CARAMEL CASHEW CHEESECAKE 9" …
From groupon.com
CARAMEL CASHEW CHEESECAKE RECIPE BY HOLIDAY.COOK | IFOOD.TV
From ifood.tv
CARAMEL CHEESECAKE - JUST SO TASTY
From justsotasty.com
PALEO CHAI CARAMEL CHEESECAKE - PALEO GLUTEN FREE
From paleoglutenfree.com
THE BEST VEGAN CHEESECAKE - LOVING IT VEGAN
From lovingitvegan.com
CARAMEL CASHEW CHEESECAKE – NOT BY BREAD ALONE
From notbybread.com
CADBURY'S CARAMEL CHEESECAKE! - JANE'S PATISSERIE
From janespatisserie.com
ANDY ANAND CARAMEL CASHEW CHEESECAKE BAKED FRESH DAILY, …
From amazon.ca
CARAMEL CASHEW CHEESECAKE RECIPE: HOW TO MAKE IT
CARAMEL CHEESECAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGAN CARAMEL CASHEW CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CARAMEL CASHEW CHEESECAKE ON BAKESPACE.COM
From bakespace.com
SALTED CARAMEL AND CASHEW CHEESECAKE - HONEST COOKING
From honestcooking.com
15 VEGAN CASHEW CHEESECAKE RECIPES - ONE GREEN PLANET
From onegreenplanet.org
SALTED CARAMEL CASHEW CHEESECAKE - A COOKIE NAMED DESIRE
From cookienameddesire.com
SALTED CARAMEL CASHEW CHEESECAKE | PALEO, VEGAN | - THE PRIMAL …
From theprimaldesire.com
CARAMEL CASHEW PUMPKIN CHEESECAKE | ALLY'S SWEET & SAVORY EATS
From sweetandsavoryfood.com
CHOCOLATE CASHEW CHEESECAKE - LORI MOORE HOLISTIC HEALTH
From lorimoore.ca
CARAMEL CASHEW CHEESECAKE BARS - BAKING IT BEAUTIFUL
From bakingitbeautiful.com
ANDY ANAND SUGAR FREE CARAMEL CASHEW CHEESECAKE BAKED FRESH …
From amazon.ca
ROASTED CASHEW CARAMEL CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CARAMEL CASHEW CHEESECAKE RECIPE: HOW TO MAKE IT
CARAMEL CASHEW PUMPKIN CHEESECAKE
From qcmoms.com
CARAMEL CHEESECAKE BARS (MINUS CHEESE) - PALEOMG
From paleomg.com
RAW VEGAN CHEESECAKE WITH CASHEW CARAMEL - COOKVEGETARIAN
From cookvegetarian.club
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love