CARAMEL RIPPLE CHEESECAKE CUPS
Individual pudding pots with almond flavours from crunchy amaretti biscuits combined with smooth cream and caramel
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 462 calories, Fat 33.2 grams fat, SaturatedFat 21.4 grams saturated fat, Carbohydrate 31.3 grams carbohydrates, Sugar 30.9 grams sugar, Fiber 0.2 grams fiber, Protein 9.2 grams protein, Sodium 0.8 milligram of sodium
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.
CHEESECAKE CUPS
Very easy and kid friendly! You can top these cupcakes with the ingredients mentioned, or be creative and come up with your own!
Provided by yooper
Categories Cheesecake
Time 30m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Line muffin pans with cupcake papers.
- Place one wafer cookie on the bottom of each cupcake paper.
- In a medium bowl, cream together cream cheese and sugar.
- Beat in eggs and vanilla until smooth.
- Pour over wafers in cupcake papers.
- Bake for 15 minutes or until set.
- Cool.
- Top with chocolate chips, caramel sauce, or fruit pie filling of your choice.
Nutrition Facts : Calories 171.5, Fat 11.5, SaturatedFat 6, Cholesterol 54.5, Sodium 118.5, Carbohydrate 14.9, Fiber 0.1, Sugar 10.3, Protein 2.7
DECADENT PEANUT BUTTER DARK CHOCOLATE CARAMEL RIPPLE CHEESECAKE
Temptation overload! Three of my favorite sweets combined in my favorite dessert ... I'm so in trouble.
Provided by Pinay0618
Categories Cheesecake
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Crush the wafer cookies in a food processor or a large ziplock bag. Set aside.
- Repeat process with the mini Butterfinger bars, crushing them as finely as you'd like.
- Preheat the oven to 350ºF. Place a rack in the middle of the oven. Grease 10" springform pan with butter. Double layer foil wrap the bottom of the pan.
- Mix the crushed wafer cookies with the melted butter and press into the bottom and up the sides of your springform pan. Set aside.
- Blend the cream cheese until it's creamy.
- Gradually add the sugar.
- Add eggs, one at a time, and only blend until each egg is incorporated.
- Add the sour cream, whipping cream and vanilla.
- Remove 1 1/2 cup of the cream cheese mixture and set aside in a bowl. Add the peanut butter to the original mixture and blend until incorporated. Add the crushed Butterfinger bites.
- Blend the melted chocolate into the reserved 1 1/2 cup batter and then spread evenly over the cookie crust.
- Pour the peanut butter batter over the chocolate layer and spread evenly.
- Dollop the butterscotch-caramel sauce over the top and then using a toothpick or the tip of a thin knife, swirl the sauce into the batter.
- Place the springform pan into roasting pan then fill the roasting pan with 1 1/2 - 2 inches of hot water.
- Carefully place roasting pan onto middle rack and bake for 1 hour, 5 minutes or until the cake is set and a toothpick inserted into the middle comes out clean. Be careful to not over bake.
- Cool the cake at room temperature for about an hour, then using a very thin knife, run along the edges of cake to loosen it from the springform pan. Remove the ring of the springform and place cake on dish or serving platter and chill over night.
Nutrition Facts : Calories 1162.3, Fat 80.5, SaturatedFat 42.5, Cholesterol 230.4, Sodium 781.4, Carbohydrate 98.1, Fiber 4.9, Sugar 59.8, Protein 22.4
CARAMEL APPLE CHEESECAKE BARS
Make and share this Caramel Apple Cheesecake Bars recipe from Food.com.
Provided by Chef SuzyQ
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
- In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
- In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
- For the streusel topping: In a small bowl, combine all ingredients.
- Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Nutrition Facts : Calories 566.3, Fat 33.2, SaturatedFat 19.5, Cholesterol 127.6, Sodium 344.7, Carbohydrate 62.6, Fiber 1.9, Sugar 34.5, Protein 6.9
LEMON RIPPLE CHEESECAKE BARS
For the best results, slice the cheesecake bars with a warm knife, wiping off the blade between cuts. Chill time is required. Recipe from Elinor Klivans, the author of Fearless Baking.
Provided by gailanng
Categories Cheesecake
Time 1h15m
Yield 16 bars
Number Of Ingredients 17
Steps:
- Preheat the oven to 325° and position a rack in the center. Butter a 9-inch-square nonstick baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm.
- In a small bowl, dissolve the cornstarch (1 tablespoon plus 2 teaspoons) in the water. In a medium sauce-pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool.
- In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust. See Notes in instruction #5.
- Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan. Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.
- Note: Use the back of a table knife to gently swirl together the lemon mixture and the cheesecake batter. Take care not to swirl too much-each mixture should remain distinct so you have a lovely white and yellow pattern on top. Serve With The cheesecake bars can be refrigerated in the pan for up to 3 days.
Nutrition Facts : Calories 332.9, Fat 20.2, SaturatedFat 11.4, Cholesterol 114.1, Sodium 150.9, Carbohydrate 34.5, Fiber 0.3, Sugar 26.4, Protein 4.7
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