Caramel Stripe Cheesecake Food

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RICH CARAMEL CHEESECAKE



Rich Caramel Cheesecake image

Who wouldn't enjoy a sweet, creamy, cheesecake with yummy caramel flavoring it. The garnish is optional. I also added fresh whipped cream.

Provided by Rita1652

Categories     Cheesecake

Time 2h

Yield 16 serving(s)

Number Of Ingredients 15

6 tablespoons butter, melted
1 1/2 cups graham cracker crumbs
1 cup sugar
1/4 cup water
1 lemon, zest of
1/2 cup whipping cream
4 (8 ounce) packages cream cheese, softened
1 cup light brown sugar, one cup packed
1/2 cup granulated sugar
1 tablespoon vanilla
1/4 teaspoon salt
4 large eggs, at room temperature
1 cup whipping cream, well chilled
1 cup sugar
1/4 cup water

Steps:

  • Preheat oven to 350 degrees.
  • For the crust:.
  • Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan.
  • For the caramel:.
  • Combine sugar and water in a saucepan over medium-high heat. Add zest and stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3-6 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.
  • For the cheesecake:.
  • Beat cream cheese and both sugars at medium speed with an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated.
  • Pour two-thirds of batter over crust. remove zest from caramel and beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.
  • Place in center of the oven and bake for about 50 minutes, or until edges are firm but middle still Wiggles. Remove from oven and cool. Chill.
  • Beat the 1 cup whipping cream till stiff and spraed on chilled cake.
  • OPTIONAL --.
  • Garnish:.
  • Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until mixture is light brown and a small amount dropped in cold water forms a brittle ball. Remove from heat and immediately pour into 2 9-inch circles, on a well-buttered cookie sheet pan.
  • When the caramel starts to harden, cut each circle into six wedges a sharp knife. As caramel continues to harden, recut the wedges several times.
  • Slide the tip of a sharp knife under a wedge and remove from plate.
  • Place on a buttered cookie sheet to continue cooling. Continue with remaining panes. Some may break. Save six of the most attractive panes for the decoration.
  • Just before serving, placing panes vertically into the cheesecake.

Nutrition Facts : Calories 536.1, Fat 34, SaturatedFat 19.3, Cholesterol 151, Sodium 324.9, Carbohydrate 53.9, Fiber 0.2, Sugar 49, Protein 6

CARAMEL SWIRLED CHEESECAKE



Caramel Swirled Cheesecake image

Make and share this Caramel Swirled Cheesecake recipe from Food.com.

Provided by Chef mariajane

Categories     Cheesecake

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

1 (250 g) package cream cheese, softened
1/3 cup granulated sugar
4 cups frozen whipped topping, thawed
1 cup caramel topping or 1 cup butterscotch topping
1 prepared graham cracker crust (9-inch)

Steps:

  • Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in whipped topping (save 1 cup for garnishing). Add 1/4 cup of carmael or butterscotch topping to mixture and mix thoroughly. Spoon mixture evenly into crust. With a knife, make 3 deep "s" shape channels in the cream mixture and fill each channel with carmael or butterscotch topping. With the knife draw 2 more channels in the opposite direction to swirl the filling and create a marble effect.
  • Spread reserved whipped topping evenly on top. Decorate with caramel or butterscotch topping. Refrigerate until set, about 2 hours.
  • TIPS: Spread a thin layer of caramel or butterscotch onto the graham crust before spooning the rest of the filling on to the crust.

Nutrition Facts : Calories 511.4, Fat 27.9, SaturatedFat 16.6, Cholesterol 34.8, Sodium 415.6, Carbohydrate 64.3, Fiber 0.8, Sugar 28.5, Protein 4.7

CARAMEL CHEESECAKE



Caramel Cheesecake image

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

2 cups crushed vanilla wafers (about 60 wafers)
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs
CARAMEL SAUCE:
1 package (14 ounces) caramels
1 can (5 ounces) evaporated milk
1 cup chopped walnuts

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.

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