Cherry Caramel Cheesecake Food

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

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.

CREAMY CHERRY CHEESECAKE

Steps:

• In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.

CHERRY CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours. Serve topped with cherry pie filling.

CHERRY CARAMEL CHEESECAKE

Steps:

• Preheat the oven to 350 and grease a springform pan.
• Crush the graham crackers until fine.
• Stir together the graham crackers, salt, brown sugar, and melted butter.
• Press the crust into the greased pan using a small glass or measuring cup.
• Bake for 15 minutes, cool completely.
• Put the cherry juice and lemon juice into a small saucepan.
• Bring to a simmer over medium heat.
• In a separate bowl, stir together the cornstarch and water until there are no clumps.
• Stir the cornstarch slurry into the cherry juice.
• Continue to cook until it is thick enough to coat the back of a wooden spoon. Set aside.
• In a medium saucepan, add the sugar, karo, and water. Stir it around so that all of the sugar is coated with water.
• Cook over medium heat until the sugar is dissolved and it starts to bubble around the edges.
• Cover with a lid for three minutes.
• Continue to cook until the caramel reaches a dark amber color.
• Remove from the heat for 30 seconds.
• Slowly stir in the heavy cream until incorporated.
• Stir in the butter, then the cherry jam. Set aside to cool.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium for 5 minutes.
• In a separate bowl, whisk together the flour, sugar, and salt.
• Add the flour mixture to the cream cheese and mix to incorporate.
• Add the vanilla and sour cream, mix to combine.
• Add the eggs, one at a time, until incorporated.
• Be sure to scrape down the bottom and sides of the bowl several times throughout the process to ensure the cheesecake is free of lumps.
• Pour the cheesecake batter into the cooled crust.
• Swirl the cherry caramel into the cheesecake batter.
• Wrap the springform pan with a slow cooker liner and then foil to prevent any leaking.
• Place cheesecake into a water bath and bake at 350 for 45 minutes.
• Reduce the oven temperature to 325 and continue to bake the cheesecake until set, an additional 45-55 minutes.
• Crack the oven door and let the cheesecake cool in the oven for 1 hour.
• Refrigerate overnight. Top with whipped cream and cherries before serving.
• Add all the ingredients to a cold glass bowl and whisk until you reach your desired consistency.
• You may also use a hand or stand mixer for this!

CHERRY CARAMEL SAUCE RECIPE

Steps:

• Combine the whole cherries and 1/4 C of the water in a medium saucepan. Bring to a simmer over medium heat and mash around for awhile, a good 20 minutes, until the cherries have yielded their juice and the fruit has softened. Strain into a medium bowl; strain out just the pits for a fruit-filled sauce, or strain out all the solids if you are a creamy peanut butter type of person. Stir in the orange juice and pinch of salt. In a small saucepan combine the sugar and remaining 1/4 C water. Bring to a boil over high heat, watching carefully until the mixture caramelizes and takes on a rich amber color. Remove from heat immediately. Stir in the butter (carefully, it will sputter), then stir into the cherry mixture. Chill until needed, up to a week. Makes about 1 pint.

CARAMEL-SWIRL CHEESECAKE DESSERT

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture. , Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined. , Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving.