Caramel Marbled Cheesecake Food

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
• To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

SALTED CARAMEL CHEESECAKE SQUARES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
• Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that's okay!
• For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
• Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
• For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
• Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
• Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.

MARBLE CHEESECAKE

Steps:

• Preheat the oven to 450 degrees F.
• For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
• For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
• Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
• Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.

CARAMEL CHEESECAKE

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.

CARAMEL SWIRL CHEESECAKE

Steps:

• Crust:
• Position a rack in the center of the oven and preheat to 350 degrees F. Place the walnuts in a cake or pie pan and toast for 12 minutes, stirring the pan after 6 minutes. Remove the pan from the oven and cool. Reduce the oven temperature to 300 degrees F.
• Spray the inside of the springform pan with nonstick baking spray. Wrap heavy-duty aluminum foil tightly around the bottom of the pan to prevent water from seeping in as it bakes in a water bath.
• Pulse the walnuts and brown sugar in the work bowl of a food processor fitted with the steel blade until the walnuts are finely ground, about 1 minute. Pour the butter through the feed tube and pulse until the mixture begins to hold together in moist clumps. Transfer the mixture to the springform pan and press the crust evenly onto the bottom.
• Cheesecake:
• Beat the cream cheese in the bowl of an electric stand mixer using the flat beater attachment, or in a large bowl using a hand-held mixer, until fluffy, about 2 minutes. Add the sugars and beat together well. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla then add the sour cream and blend completely.
• Pour 1/ 2 of batter into the prepared pan. Then pour 1/ 2 of the caramel sauce over the batter. Use the tip of a knife or a toothpick to swirl together. Repeat once more with the remaining batter and sauce.
• Place the springform pan into a larger cake pan or a roasting pan. Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan. Bake the cake for 1 hour and 30 minutes, or until the cake puffs and the top is light golden. Remove the pans from the oven and transfer the springform pan to a cooling rack to cool completely. Cover the top of the cheesecake with waxed paper and tightly wrap with aluminum foil then chill for at least 8 hours. Release the clip on the side of the springform pan and gently pull the sides away from the bottom.
• Serve the cheesecake at room temperature.

CARAMEL MARBLED CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees For the crust: Process the Biscoff cookies in a food processor. Mix with the melted butter and press to the bottom of a round oven-proof pan. Set aside
• 2. in a bowl beat together all filling ingredients except the caramel for about 3 minutes. Pour over prepared crust.
• 3. Drizzle the caramel sauce over top of batter and using a skewer marble it through the cheese batter making sure not to disturb the crust.
• 4. Bake for 30 - 40 minutes. Cool completely then refrigerate till well chilled.

CARAMEL CHEESECAKE

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.

CARAMEL RIPPLE CHEESECAKE CUPS

Steps:

• Crush the biscuits into large crumbs and divide between 4 ramekins or small glasses.
• In a bowl, beat the cheese with the sugar and vanilla then add 4 tbsp of the sauce and beat until mostly incorporated but still streaked slightly. Carefully spoon over the biscuits and smooth the top.
• Spoon the rest of the caramel over the top and use a teaspoon to swirl the top of the cheese layer with the caramel. Set in the fridge for at least 2 hours but up to 2 days before serving.

CARAMEL CHEESECAKE

Steps:

• Base.
• Melt butter in pan, remove from heat.
• Add cornflakes and mix well.
• Press approx three-quarters of mixture on to base and up sides of greased 20cm(8in) springform pan.
• Reserve remainder for topping.
• Refrigerate while preparing filling.
• Filling.
• Beat cream cheese until softened.
• Add sugar, mix well.
• Add eggs one at a time, beating well after each addition.
• Add vanilla, mix well.
• Spoon into prepared crumb crust.
• Pour caramel topping on top, cut lightly into cream cheese mixture with knife to give marbled effect.
• Combine reserved cornflake mixture and nutmeg in bowl, mix well.
• Sprinkle cornflake and nutmeg mixture over cheesecake.
• Bake in moderate oven 45 minutes or until cooked.
• Cool, wrap and seal, freeze.
• To Serve.
• Thaw 2 hours at room temperature or overnight in refrigerator.

BAILEY'S MARBLED CHEESECAKE

Steps:

• For the crust:.
• Mix all ingredients together and press evenly over bottom of a non stick 8-inch spring form pan and bake at 350ºF for 7-10 minutes. (Bake at 325°F for 7-10 minutes if using dark nonstick springform pan.) Set crust aside and let cool while preparing the filling.
• For the Filling:.
• Beat cream cheese with electic mixer until smooth. (approx. 5 minutes on medium speed).
• Gradually beat in sugar.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Blend in Baileys and vanilla.
• Pour about 1/3 mixture into a bowl and stir in melted chocolate.
• Pour half of plain mixture into prepared pan.
• Drizzle with half the chocolate mixture. Repeat layers.
• Make a marbled design by gently swirling batter with a knife.
• Bake 7 minutes at 425ºF, then 45 to 60 minutes at 250ºF or until center is almost set.(If using dark nonstick springform pan, bake 7 minutes at 400°F, then 45 to 60 minutes at 250ºF or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate overnight.