MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h20m
Yield 24 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
- Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
- For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
- Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
- For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
- Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
- Allow to thaw at room temperature for 30 minutes before serving.
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.
CHOCOLATE-CARAMEL TOPPED CHEESECAKE
We serve this dessert at our house on special occasions. The topping on the cheesecake tastes like turtle candy.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet., Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight., Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.
Nutrition Facts : Calories 283 calories, Fat 17g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
WHITE CHOCOLATE CARAMEL CHEESECAKE RECIPE - (4.2/5)
Provided by critty
Number Of Ingredients 17
Steps:
- Before I get into making the sauce, let me share that this isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to glaze the cheesecake. In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout. Continue to cook and swirl until the sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant. When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter. Pour into a heat safe container and chill until ready to use. Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2-inches up the side of a 10-inch spring form pan. Bake for 10-minutes and then allow to cool completely on a wire rack. Reduce the heat to 325°F and prepare the cheesecake batter. Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan. Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60 to 90 minutes until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving. To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve. Enjoy!
CARAMEL CHEESECAKE WITH CHOCOLATE DRIZZLE
I love dulce de leche and cheesecake. So, it was natural for me to want to combine the two. I hope you all enjoy. And, I look forward to your takes on it.
Provided by Heather
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 8h12m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Combine cookie crumbs, confectioners' sugar, and cocoa powder in a large bowl. Add melted butter; stir until well mixed. Pat mixture into the bottom of the prepared pan.
- Bake in the preheated oven until crust is set, about 10 minutes.
- Beat cream cheese and white sugar together until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in sour cream and vanilla extract; mix on low speed.
- Pour half-and-half into a saucepan over medium-low heat. Cook until mostly heated through, about 2 minutes. Add caramel candies a few at a time and cook, stirring frequently, until smooth, about 5 minutes. Pour caramel mixture into the cream cheese mixture; mix on low speed until well blended. Pour filling over the baked crust.
- Melt chocolate in a microwave-safe bowl in 15-second increments, stirring after each melting, 1 to 3 minutes. Drizzle over the filling; drag a knife through the filling to make a marbled effect. Fill a rimmed baking sheet with water and place on the bottom rack of the oven.
- Bake cake in the preheated oven until set, about 55 minutes. Turn heat off and let cheesecake cool in the oven for 45 minutes. Cover with plastic wrap and refrigerate for at least 6 hours.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 54 g, Cholesterol 130 mg, Fat 34.5 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 19.8 g, Sodium 383.4 mg, Sugar 40.2 g
CARAMEL CHEESECAKE
Why is caramel only used as a drizzle on cheesecake that's already flavored with something else? My mother is a huge fan of caramel and a hater of chocolate, so I created this variation on regular cheesecake for her birthday.
Provided by Karine
Categories Desserts Cakes Cheesecake Recipes
Time 4h25m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Unwrap 1 package of caramels and place them into a large glass bowl; add water. Microwave on high power, stirring once, until caramel sauce is smooth, about 3 minutes. Let cool a bit, about 5 minutes, so it doesn't cook the cheese or eggs when you add them.
- Add cream cheese and vanilla extract to caramel sauce and beat together using an electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing just until blended; do not overblend batter as it will introduce too much air into the cheese mixture and will cause the cake to crack as it bakes.
- Pour batter evenly between the pie crusts. Melt remaining caramels in a microwaveable bowl in a microwave, in 10-second increments, 30 seconds to 1 minute total. Drizzle on top of pies, dragging a knife across the lines of caramel to marble the cake.
- Bake in the preheated oven until the centers are almost set, about 40 minutes. Let cool, 20 to 30 minutes. Refrigerate at least 3 hours, to overnight if you can.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 37.6 g, Cholesterol 83.1 mg, Fat 23.2 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 11.3 g, Sodium 330.8 mg, Sugar 27.5 g
CHOCOLATE CARAMEL CHEESECAKE
Steps:
- Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.
- Preheat oven to 350°F.
- Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.
- Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
- Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
- Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
SALTED CARAMEL NO-BAKE CHEESECAKE
Looking for a centrepiece dessert? Our salted caramel no-bake cheesecake is a winner every time and it's so easy to put together
Provided by Adam Bush
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
- For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
- To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.
Nutrition Facts : Calories 497 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
CREAMY CHEESECAKE W/ CHOCOLATE DRIZZLE & FRESH STRAWBERRIES
An original recipe that I've experimented with. This is a simple enough cheesecake. You may also try drizzled caramel or peanut butter for variety!! Enjoy NOTE: For crust, use basic Honey Maid graham cracker crust directions
Provided by 808chic
Categories Cheesecake
Time 1h15m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place a small pan with water on bottom rack.
- Beat cream cheese, sugar and vanilla
- Add eggs & beat until well blended in mixture.
- Pour in heavy cream and blend on high until mixture is creamy (heavy cream will thicken).
- Pour filling into crust.
- CAUTION: When opening oven, steam will be extremely hot!
- Bake cheesecake on center oven rack(above water) for 1 hour.
- Turn off oven. With oven door slightly ajar, leave cheesecake in for aprox. 1 additional hour.
- Refrigerate.
- For topping:.
- Melt semi-sweet baker's chocolate squares
- Dip 2-4 strawberries and let cool in fridge until chocolate sets
- Drizzle remaining chocolate over cheesecake.
- Sprinkle granulated sugar over chocolate dipped strawberries then position on cheesecake.
Nutrition Facts : Calories 534.9, Fat 39.6, SaturatedFat 24.2, Cholesterol 180.8, Sodium 256.4, Carbohydrate 39.2, Fiber 0.9, Sugar 35.5, Protein 8.8
TOFFEE CRUNCH CARAMEL CHEESECAKE
Categories Cheese Dessert Bake Kid-Friendly Cream Cheese Birthday Shavuot Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For gingersnap crust:
- Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
- For cheesecake:
- Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
- For caramel topping:
- Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
- Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
- Run knife around pan sides to loosen cake; release pan sides.
WHITE CHOCOLATE CHEESECAKE WITH CARAMEL GLAZE
Adapted from Ray's Boathouse: Seafood Secrets of the Pacific Northwest. Note: There are a variety of ways to cook and recipes to make caramel sauce. Should you perfer another method or recipe, feel free to use it. This white chocolate base is smooth and creamy especially using a water bath which encourages the recipes success in preventing cracks and ensuring even baking. Prep time includes chill time.
Provided by gailanng
Categories Cheesecake
Time 6h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 375°F Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.
- Bake for 10 minutes and then allow to cool completely on a wire rack.
- Reduce the heat to 325°F and prepare the cheesecake batter.
- Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, swirling the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.
- In a stand mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
- On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan.
- Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
- Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. The outer ring of the cheesecake for about 3" should be set.
- Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.
- To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and serve.
- To make the Caramel Sauce: In a medium sauce pan over medium high heat, combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.
- Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant.
- When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter.
- Pour into a heat safe container and chill until ready to use.
Nutrition Facts : Calories 1042.7, Fat 70.5, SaturatedFat 40.5, Cholesterol 287.8, Sodium 450.6, Carbohydrate 95, Fiber 0.8, Sugar 79.5, Protein 11.8
More about "caramel cheesecake with chocolate drizzle food"
CHOCOLATE CARAMEL CHEESECAKE MUFFINS - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
Reviews 6Category DessertServings 10Estimated Reading Time 2 mins
- Preheat oven to 350F, line a regular sized 12 hole muffin pan with 10 cupcake liners, lightly spray liners.
- Crush up your graham crackers into a fine crumb and place into a small zip lock type bag, place 8 pieces of biscuits at a time in the crumbs and coat, place coated pieces into cupcake liner. Repeat with all 10 biscuits.
- In a bowl beat together your cream cheese, sugar, flour, egg whites, milk and vanilla until nice and creamy.
CHOCOLATE SALTED CARAMEL CHEESECAKE - MY EVIL TWIN'S KITCHEN
From eviltwin.kitchen
Servings 12Estimated Reading Time 7 mins
CARAMEL PECAN BARS WITH CHOCOLATE DRIZZLE - RECIPE GIRL®
From recipegirl.com
5/5 (2)Total Time 55 minsCategory DessertCalories 160 per serving
- Preheat the oven to 350°F. Line an 8-inch-square baking pan with enough foil to extend 2-inches over the sides; spray the foil with nonstick spray.
- Combine the caramels and milk in a microwaveable bowl. Microwave for 2 minutes until the mixture is hot, stirring once halfway through the cooking time. Stir again until the mixture is smooth. Pour the topping onto the hot baked crust and spread evenly, leaving a 1/4-inch border along the edge. Place the pecans on top.
CARAMEL CHOCOLATE COCONUT CHEESECAKE - PUREWOW
From purewow.com
5/5 (2)Total Time 2 hrs 45 minsServings 12Calories 672 per serving
- Position racks in the middle and lower third of the oven. Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with a round of parchment paper. (To do this, you can trace the bottom of the pan and cut it out, or you can place a piece of parchment slightly larger than the pan on top of the base of the pan, close it and trim around the outside.) Set aside an oven-safe baking dish to be used as a water bath. (This will make the oven steamy, which is ideal for cheesecake.)
- Make the Crust: In a medium bowl, combine the chocolate cookie crumbs, shredded coconut and salt. Pour the melted butter on top and use a rubber spatula to combine.
- Press the mixture firmly into the base and halfway up the sides of the prepared pan. Use a measuring cup to ensure the crust is even and pressed tightly into the corners.
- Bake the crust for 15 minutes, then cool while you make the filling. Increase the oven temperature to 450°F. Fill the oven-safe dish with water and carefully place it on the lower rack in the oven.
MINI CARAMEL CHEESECAKES (SMALL BATCH) - HOMEMADE IN THE ...
From chocolatemoosey.com
Reviews 5Category CheesecakeCuisine AmericanTotal Time 4 hrs 50 mins
- In a small bowl, mix together the cookie crumbs and melted butter until moistened and clumpy. Press roughly 1 tablespoon into the bottom of each paper liner and bake 5 minutes.
- In a large mixing bowl, beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes.
CHOCOLATE CARAMEL SWIRL CHEESECAKE - SAVOR THE BEST
From savorthebest.com
4.9/5 (27)Total Time 1 hr 50 minsCategory DessertsCalories 895 per serving
- Preheat the oven to 225°. Grease the sides of a 9 inch springform pan (sides should be 3 inches high). Line the bottom of the pan with parchment paper.
- In a large mixing bowl, beat the cream cheese and sugar on high speed for 3 minutes or until smooth and creamy. Add the eggs and egg yolks 1 at a time, scraping down the sides of the bowl occasionally. Add the vanilla and salt then beat for 30 seconds to blend well. Beat in the sour cream on low speed until well combined, be sure to stop the mixer to scrape down the sides of the bowl.
- Pour half of the batter into the prepared pan. Drop 5 to 6 tablespoons each of hot fudge sauce and caramel sauce on top of the batter then use a knife to swirl the sauces into the batter. Pour the remaining batter on top and repeat with the caramel and chocolate sauce swirl. The springform pan will be very full.
- Place the springform pan in the center of the oven. Bake for 75 minutes. The cheesecake will appear jiggly in the center, this is normal, it will firm up after it is completely cooled (if your concerned that it hasn't cooked long enough, check the center of the cheesecake with an instant read thermometer. It should read 150°F). Turn off the oven and let the cake sit in the oven for 1 hour, keep the door closed while it slowly cools down. Remove from oven and cool on a rack for 1 hour until it reaches room temperature. When cooled, cover with plastic wrap and place in the refrigerator for 8 to 12 hours. (The cheesecake will be jiggly in the center when you remove it from the oven but will firm up after it is refrigerated.)
BUTTERSCOTCH CHEESECAKE WITH CHOCOLATE DRIZZLE | RECIPES
From hersheyland.com
Servings 1Total Time 4 hrsCategory Tags
- Beat cream cheese, sugar and flour in large bowl on medium speed of mixer until smooth. Place butterscotch chips and milk in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
- Blend butterscotch mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Pour mixture over prepared crust.
- Bake 40 to 45 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool completely; remove side of pan.
CARAMEL CHEESECAKE BROWNIE TRIFLE | EASY CHOCOLATE DESSERT ...
From lifeloveandsugar.com
Servings 10-12Total Time 1 hr 27 minsCategory DessertCalories 732 per serving
WHITE CHOCOLATE MASCARPONE CHEESECAKE WITH SALTED CARAMEL ...
From creative-culinary.com
5/5 (5)Estimated Reading Time 5 minsServings 10Total Time 1 hr 40 mins
- In a small, heavy bottomed pot, melt the sugar with water. Cook over high heat until deep amber in color; do not stir. Remove from heat, and carefully whisk in the cream (it will bubble up considerably; make sure you use a larger pot than you think you will need!). Whisk in the butter; returning the pan to low heat if necessary to get the butter to melt.
CADBURY'S CARAMEL CHEESECAKE! - JANE'S PATISSERIE
From janespatisserie.com
5/5 (1)Total Time 6 hrs 30 minsCategory DessertCalories 582 per serving
- Blitz the biscuits in a food processor to a small crumb, melt the butter, and add it to the biscuits. Pulse a few times until it is combined well.
- Melt the chocolate in a bowl over a pan of gently simmering water (double boiler) stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest. (Mine usually takes 2 minutes in the microwave!)
BEST EVER CARAMEL CHEESECAKE - YOGA OF COOKING
From yogaofcooking.co
5/5 (12)Category DessertCuisine AmericanTotal Time 6 hrs 10 mins
- Preheat the oven at 350F. Grease an 9-inch springform pan with baking spray and wrap the bottom and sides with 3 layers of tin foil (to ensure a waterproof seal).
- In a medium bowl, combine the graham cracker crumbs, sugar, salt, cinnamon and butter, and stir until the mixture resembles wet sand.
SUNBUTTER SALTED CARAMEL CHEESECAKE - FOOD DUCHESS
From foodduchess.com
Cuisine AmericanCategory BakingServings 12Total Time 2 hrs
- Preheat oven to 350°F. Add pretzels, cookie crumbs, and brown sugar to a food process and grind into fine crumbs. Pour melted butter into the food processor, and pulse until the butter is well dispersed.
- Turn oven down to 325°F. Prepare the cooled springform pan (with crust) by wrapping the bottom of the pan with 2 sheets of tinfoil, then set aside.
- In a large saucepan over medium heat add sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.
YOU'RE GOING TO LOVE THIS TURTLE CHEESECAKE! - BAREFEET IN ...
From barefeetinthekitchen.com
4.5/5 (31)Total Time 1 hr 25 minsCategory DessertCalories 373 per serving
- Preheat oven to 325 degrees. Crush the oreo cookies in a large freezer-weight ziploc bag. (You can use a rolling pin or mallet to crush them. Alternatively, you can quickly pulse them in a food processor.) Combine the crumbs with the melted butter and press the mixture into the bottom of an 8-10" springform pan. Pour 1/2 cup of the caramel sauce over this crust and spread it out lightly with a spatula. Refrigerate the caramel-coated crust for 10 minutes.
- Beat the cream cheese, sugar, and vanilla until smooth. Add the eggs, one at a time, mixing on low speed just until each one is blended. Pour this mixture over the refrigerated crust. Place the spring-form pan on a large baking sheet prior to placing it in the oven. (If you line the baking sheet with foil first, clean up will be a breeze.) Some of the caramel in the crust will drip through the pan onto your oven if you forget the baking sheet.
- Bake 65 - 70 minutes, until the center is almost set. Run a knife around the edges of the pan while it is still warm. Let cool at room temperature and then refrigerate 4 hours or overnight before removing the sides of the pan.
- Once the sides of the pan have been removed, sprinkle the pecans across the top of the cheesecake and then drizzle with the remaining caramel and the melted chocolate. Store remaining cheesecake in the refrigerator. Enjoy!
QUICK AND EASY SALTED CARAMEL CHOCOLATE DRIZZLE FOR CHEESECAKE
From cakedecorist.com
Servings 1Total Time 20 mins
CARAMEL PECAN CHEESECAKE BARS - RECIPE GIRL
From recipegirl.com
Reviews 20Category DessertCuisine AmericanTotal Time 5 hrs
SALTED CARAMEL CHEESECAKE - CARNATION
From carnation.co.uk
5/5 (9)Servings 12
SALTED CARAMEL CHEESECAKE BROWNIES ARE THE DREAMIEST DESSERT
SALTED CARAMEL CHEESECAKE - AMANDA'S COOKIN' - CHEESECAKES
From amandascookin.com
Cuisine AmericanTotal Time 5 hrs 10 minsCategory DessertPublished 2022-02-03
CHOCOLATE AND CARAMEL CHEESECAKE | CHEESECAKE RECIPES ...
From realfood.tesco.com
5/5 (52)Category DessertCuisine GlobalTotal Time 20 mins
WHITE CHOCOLATE CHEESECAKE WITH CARAMEL GLAZE – US FOOD ...
From usfoodnetwork.com
Estimated Reading Time 3 mins
CHOCOLATE DRIZZLE CHEESECAKE - GIANT FOOD
From recipecenter.giantfood.com
Servings 1Calories 234 per servingTotal Time 5 hrs
CHOCOLATE CARAMEL CHEESECAKE TRIFLE – EAT MORE CHOCOLATE
From eatmorechocolate.com
Estimated Reading Time 1 min
CHOCOLATE CARAMEL CHEESECAKE - KOSHER
From koshereye.com
Estimated Reading Time 1 min
CARAMEL RASPBERRY CHOCOLATE CHEESECAKE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
5/5 (1)Calories 676 per servingCategory Dessert
CHOCOLATE CARAMEL CHEESECAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 14Total Time 3 hrs
CHOCOLATE CARAMEL CHEESECAKE - PERFORMANCE FOODSERVICE
From performancefoodservice.com
CHOCOLATE CARAMEL CHEESECAKE (GLUTEN-FREE VERSION) | RECIPE
From kelloggs.ca
CHOCOLATE CARAMEL CHEESECAKE (GLUTEN-FREE VERSION)
From ricekrispies.ca
FAVORITE MENU CARAMEL CHEESECAKE WITH CHOCOLATE DRIZZLE ...
From imagination-marvels.blogspot.com
13 BEST CARAMEL GLAZE RECIPE IDEAS | DESSERTS, FOOD ...
From pinterest.com
CARAMEL CHEESECAKE WITH CHOCOLATE DRIZZLE | FOOD, CARAMEL ...
From pinterest.com
SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE – GRANDMA'S RECIPE
From tastyrecipesfood.com
SALTED CARAMEL DRIZZLE CHEESECAKE - BROWNIE BRITTLE, LLC
From browniebrittle.com
10 BEST WHITE CHOCOLATE CARAMEL CHEESECAKE RECIPES - YUMMLY
From yummly.com
DARK CHOCOLATE CHUNK ESPRESSO CHEESECAKE WITH SALTED ...
From lactalisfoodservice.ca
CHOCOLATE CARAMEL CHEESECAKE - RICE KRISPIES
From ricekrispies.ca
BEST MINI TURTLE CHEESECAKE RECIPES | THE PIONEER WOMAN ...
From foodnetwork.ca
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