Easy Caramel Cheesecake Food

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 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.

EASY CARAMEL CHEESECAKE

Steps:

• Mix cream cheese with sugar and lemon juice on med speed until creamy.
• Fold in Cool Whip.
• Pour into crust.
• Refrigerate for about 3 hours.
• Swirl the caramel syrup on top.

CARAMEL CHEESECAKE

Steps:

• Gently melt the butter in a small pan over a low heat. Place the digestives in a plastic bag and crush to fine crumbs using a rolling pin; you can also do this in a food processor. Tip them into the pan with the melted butter, stir to coat, then transfer to a 20cm springform cake tin (9cm deep). Using the back of a spoon, press them into the base, making sure you seal the edges. Place in the fridge while you prepare the next stage.
• If using leaf gelatine, place in a bowl, cover with cold water, soak for 5 mins, then drain. Pour 3 tbsp boiling water over the soaked gelatine and stir to dissolve. If using a sachet, see Know-how, below.
• Place the crème fraîche in a small pan with the muscovado sugars and a pinch of sea salt, then gently heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar has dissolved. Give the mixture a quick whisk to get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine and vanilla extract into the crème fraîche mixture, transfer to a bowl and cool.
• Place the ricotta in a food processor and whizz until smooth, then add the crème fraîche mixture and whizz again. Pour this on top of the cheesecake base. Cover with cling film and chill overnight.
• Run a knife around the sides of the tin, then undo the clip and remove it. Transfer to a plate or leave the cheesecake on the base for ease of serving. Pile the fudge flakes in the centre and dust with icing sugar. Cover and chill until required.

EASY CARAMEL PECAN CHEESECAKE

Steps:

• Mix Crust Mixes, sugar, margarine and water in large bowl until well blended. Firmly press half of the crumb mixture 1-1/2 inches up side of 9-inch springform pan. Press remaining crumb mixture firmly onto bottom of pan, using bottom of a dry measuring cup. Sprinkle 1 cup of the pecans onto bottom of crust. Drizzle with 3/4 cup of the caramel topping.
• Pour milk into large bowl. Add Filling Mixes. Beat with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon into crust.
• Refrigerate at least 1 hour or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Sprinkle with remaining 1 cup pecans and drizzle with remaining 3/4 cup caramel topping just before serving. Store leftover cheesecake in refrigerator.

CARAMEL APPLE CHEESECAKE

Steps:

• Preheat the over to 350 degrees. Reserve 3/4 cup of apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the LUCKY LEAF Apple Fruit Filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.
• Mix the reserved LUCKY LEAF Apple Fruit Filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

EASY CARAMEL-PECAN CHEESECAKE

Steps:

• Heat oven to 350°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate.
• Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Microwave caramels and milk in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Continue microwaving and stirring in 10-sec. intervals until caramels are completely melted. Stir in nuts. Pour into crust; cover with cream cheese batter.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

EASY CARAMEL APPLE CHEESECAKE

Steps:

• Preheat oven to 350°F
• Spray 9-inch springform pan with nonstick cooking spray.
• Combine crumbs and butter in small bowl. Press into bottom of prepared pan. Bake 9 minutes; cool.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs and beat well.
• Pour cream cheese mixture over crust. Bake 40-50 minutes or until center is almost set. Refrigerate at least 3 hours. Carefully run knife around edge to loosen pan. Remove side of pan.
• Spread apple filling over top of cake. Sprinkle peanuts over apple filling and drizzle with caramel topping. Serve immediately.

SALTED CARAMEL NO-BAKE CHEESECAKE

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.