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.
SALTED CARAMEL CHEESECAKE (NO BAKE)
Delicious creamy salted caramel flavour cheesecake on a biscuit base and drenched with salted caramel sauce
Provided by thebakingexplorer
Categories Dessert
Time 4h40m
Number Of Ingredients 7
Steps:
- To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl or sandwich bag
- Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin until compact and even. Put it in the fridge while you make the filling
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and salted caramel sauce
- Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape
- Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- To decorate, put the salted caramel in a bowl and microwave it for 30 seconds so it is more runny. If your sauce is already runny you don't need to do this. Let it cool for a minute or so, so you're not pouring hot liquid onto the cheesecake
- Pour the sauce over the cheesecake and let it spread and drip down the sides. Use a palette knife to smooth it out and push it to the edges if it doesn't spread/drip enough
- Serve immediately, store any leftovers in the fridge and eat within 2 days
Nutrition Facts : Carbohydrate 33 g, Protein 6 g, Fat 42 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 127 mg, Sodium 410 mg, Fiber 1 g, Sugar 20 g, Calories 527 kcal, ServingSize 1 serving
MILLIONAIRE'S CHEESECAKE
A Millionaire's cheesecake recipe is so intense and rich, it's no wonder they call it a Millionaire's cheesecake. Make it yourself and you'll truly understand.
Provided by Michelle Minnaar
Categories Dessert
Time 2h
Number Of Ingredients 13
Steps:
- Grease a 23cm (9in) springform cake tin and line with baking paper.
- Preheat the oven to 160°C/320°F/gas mark 3.
- Place the flour, semolina and butter in a bowl and rub the contents with your fingers until the mixture forms breadcrumbs.
- Add sugar and stir until a smooth dough is formed.
- Spread the dough into the base of the cake tin and flatten to even it out.
- Bake for 35 minutes or until pale golden brown. Set aside to cool in the tin.
- Melt the butter in a pan and add the sugar.
- Slowly let the sugar dissolve into the butter while constantly stirring.
- Turn up the heat, add the caramel and let it reach bubbling point. Continue boiling for 4 minutes, stirring constantly until the caramel becomes thicker and darker.
- Remove from heat and set aside to cool.
- Reserve 150g (6oz) of the caramel for the cheesecake filling.
- When the shortbread and caramel have completely cooled down, spread the remaining caramel onto the shortbread base that is still in the tin.
- Place 150ml (6fl oz) of the double cream into a pan along with the reserved caramel.
- Stir over a low heat until the caramel has dissolved.
- Using a large bowl, sprinkle gelatine onto 60ml (4 tbsp) of cold water and leave to stand for 5 to 10 minutes.
- Gradually pour the caramel mixture to gelatine mixture while stirring vigorously to incorporate the ingredients.
- Beat the remaining cream and cream cheese together and then systematically add the gelatinous caramel mixture to it while stirring.
- Pour the contents over the caramel layer in the tin. Give it a quick wiggle to remove any air bubbles from the cheesecake then leave to set for at least 2 hours in the fridge.
- Heat the cream in the pan, then stir in the chocolate until smooth.
- Let the chocolate sauce cool down a bit before pouring it evenly over the cheesecake filling layer.
- Chill the cheesecake for at least 6 hours, but preferably overnight.
- Sprinkle with golden flakes and serve on its own. Enjoy!
Nutrition Facts : Calories 411 calories, Sugar 25.9 g, Sodium 113.6 mg, Fat 26.4 g, SaturatedFat 16 g, TransFat 0.2 g, Carbohydrate 39.4 g, Fiber 1.5 g, Protein 6 g, Cholesterol 68.5 mg
RICH AND CREAMY CHEESECAKE
Steps:
- Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.
- Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand.
- Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.
KATHY'S CARAMEL PECAN CHEESECAKE
Rich and creamy cheesecake, sweet and gooey caramel, and toasty pecan come together for a one of a kind dessert experience. Perfect for dinner parties, birthday parties or a great addition to your Thanksgiving dessert table!
Provided by Carlee
Categories Cheesecake
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 300°F.
- In the bottom of a 9 inch springform pan, mix together the graham cracker crumbs and brown sugar. Stir in the butter and press down to form a crust.
- Melt about half of the caramels and half of a can of sweetened condensed milk until it is smooth and creamy. Pour caramel over graham cracker crust and sprinkle with chopped pecans. Bake for 15 minutes, then set aside.
- In your mixer, beat cream cheese until it is smooth and creamy. Add the second can of sweetened condensed milk and beat until incorporated.
- Add the eggs, one at a time, mixing until full combined after each. Don't over mix at this point, you don't want to whip too much air into the mix. Stir in the vanilla and pour cheesecake over prepared crust.
- Bake for about an hour or until the middle is just set. Cool at room temperature for about an hour and then chill completely.
- Before serving, melt together the remaining caramels and sweetened condensed milk until creamy. Pat the top of the cheesecake dry if there is any condensation, then spread melted caramel over the cheesecake. Garnish with whole pecans.
- Store cheesecake and any leftover in the refrigerator.
Nutrition Facts : Calories 334 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 234 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CARAMEL CHEESECAKE
Why is caramel only used as a drizzle on cheesecake that's already flavored with something else? My mother is a huge fan of caramel and a hater of chocolate, so I created this variation on regular cheesecake for her birthday.
Provided by Karine
Categories Desserts Cakes Cheesecake Recipes
Time 4h25m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 37.6 g, Cholesterol 83.1 mg, Fat 23.2 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 11.3 g, Sodium 330.8 mg, Sugar 27.5 g
PHILADELPHIA® 3-STEP® CARAMEL PECAN CHEESECAKE
This dessert is sure to be a favorite of the cheesecake lovers in your house. And the caramel lovers. And the pecan lovers....
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Melt caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 510, Fat 33 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 115 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
SALTED CARAMEL CHOCOLATE CHEESECAKE
Looking for a knock-your-socks-off chocolate dessert? Look no further! Creamy chocolate cheesecake, sweet caramel and a salty finish are guaranteed to please. The best of cheesecake and chocolate, all in one dessert!
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 6h
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan.
- Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 36.8 g, Cholesterol 88.4 mg, Fat 20.5 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 11.3 g, Sodium 318 mg, Sugar 27.4 g
CREAMY & RICH CHEESECAKE
Make and share this Creamy & Rich Cheesecake recipe from Food.com.
Provided by Malki
Categories Cheesecake
Time 2h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the crust:.
- Grease a 10 inch spring form pan. Mix ingredients for crust and put in pan and pat down evenly. Place in freezer until cheese mixture is ready.
- To prepare cheesecake filling:.
- pre heat oven to 325 degrees.
- Mix all the ingredients for filling together and pour over crumbs.
- Bake for 20 minutes at 325 then turn down the oven to 300 and bake for an additional 40 minutes more. Turn off the oven and leave the cake in the oven for another hour to cool. IMPORTANT- DO NOT OPEN OVEN WHILE CAKE IS COOLING.
- Take cake out and refrigerate when cold release lock on spring fornm pan and serve.
- Can be topped with your favorite canned fruit or pie filling . I like to use canned blueberry or cherry pie filling.
Nutrition Facts : Calories 624.6, Fat 49.3, SaturatedFat 27.9, Cholesterol 201.3, Sodium 363.3, Carbohydrate 37.4, Fiber 0.3, Sugar 28.1, Protein 10.1
PUMPKIN PECAN CHEESECAKE WITH CARAMEL SAUCE
This Pumpkin Pecan Cheesecake has all of your favorite pumpkin pie flavors in an ultra-rich cheesecake. The gooey caramel topping and crunchy pecans add texture and a decadent flair to the dessert. The rich, creamy cheesecake gets baked on a crisp vanilla cookie crust enriched with warm pumpkin pie spices.
Provided by Pat Nyswonger
Categories Desserts
Time 1h36m
Number Of Ingredients 15
Steps:
- Adjust the oven rack to lower-middle position and heat the oven to 350°F.
- Coat the inside rim of a large 10-inch springform pan with butter. Cut a 3-1/2 inch strip of parchment paper to line the inside edge of the pan forming a collar that extends past the top of the pan. Spray the paper and the pan bottom with oil spray.
- Place the cookies in a food processor and pulse until they break into fine crumbs. Add the butter over the top and pulse to combine.
- Tip the mixture into the prepared pan and press against the bottom of the pan. Transfer to the oven and bake for 10 minutes, then remove and cool on a wire rack.
- Reduce the oven temperature to 325°F.
- Bring a pot of water to a simmer. You will use this for a water bath.
- Add the cream cheese to a mixing bowl and beat on medium speed for 1 minute to break up the cream cheese. (You can use a stand mixer or a handheld mixer).
- Stop the motor and scrape down the sides. Add the sugar to the cream cheese and mix on low speed until blended together about 1 minute. Stop the mixer and scrape the bowl, then add the vanilla. Beat on medium speed until creamy, about 3 minutes. Be sure to stop the mixer at least twice during this time to scrape down the bottom and sides of the bowl.
- Stop the mixer and add the pumpkin puree then stir in the cream and the spices. Beat on medium speed for 1 minute until well incorporated.
- Break the eggs into a dish and whisk to break them up, being careful to not create bubbles.
- With the mixer set on the lowest speed, pour 1/4 of the eggs into the cream cheese mixture. Mix until the eggs are well incorporated. Scrape down the sides and bottom of the bowl. Continue adding, mixing and scraping the bowl with the remaining eggs. Mix the eggs just until they are well blended. Keep the mixer speed on low to prevent incorporating air into the batter.
- In order to make the springform pan leak-proof, set the pan into an oven-proof bag. You can use either a large turkey bag or a crockpot liner. Roll the excess of the bag up so it comes to the edge of the springform pan and tie it with a twisty to secure it.
- Pour the cheesecake batter into the crust, smoothing out the top. Set the springform pan into a larger pan such as a roasting pan and transfer to the middle rack of the oven.
- Carefully, pour the hot water into the larger pan so the water reaches halfway up the side of the springform pan.
- Bake the cheesecake for 60 to 75 minutes or until the center of the cheesecake is slightly wobbly. If you have an instant-read thermometer it should read 145-150°F.
- Remove the pan from the oven and let the cheesecake cool in the pan of hot water. When the water has cooled transfer the springform pan to a wire rack to finish cooling, then drape with plastic wrap and place in the refrigerator for at least 6 hours. Overnight is best.
- Transfer the cheesecake to the work surface, unsnap the hinge on the side of the pan and lift off the rim of the pan. Gently peel away the parchment paper around the side of the cake.
- To transfer the cake to a cake plate or pedestal, use a large cake lifter or a long, thin knife to slide between the metal pan bottom and the cake, working it loose as you turn the cake. A turntable is very useful here. Use the cake lifter or a wide spatula to lift the cake onto the serving plate.
- When ready to serve, spread 1 cup of salted caramel sauce over the top of the cake and sprinkle with the toasted chopped pecans and whole pecans.
- Slice the cake with a thin knife dipped into hot water.
Nutrition Facts : Calories 504 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 292 milligrams sodium, Sugar 48 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CHOCOLATE CARAMEL CHEESECAKE
Steps:
- Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.
- Preheat oven to 350°F.
- Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.
- Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
- Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
- Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
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- Place all crust ingredients into a food processor and process until it's the texture of coarse sand.
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- Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm lazy!)
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- Combine crushed graham crackers, sugar, and butter until mixed well. Press into the bottom of a parchment lined 9 inch springform pan. I find that using the bottom of a flat glass works well to get the crust pressed in tightly.
- In a large bowl, with an electric mixer, beat cream cheese until fluffier and increased in volume slightly. Slowly pour in sweetened condensed milk while continuing to mix.
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- Add the dates and raw almonds to a food processor. Process for 2-3 minutes until the crust begins to roll into a large ball.
- While the crust is setting, make the vanilla cheesecake layer by adding the soaked cashews, dates, coconut butter, coconut milk, and the vanilla bean flecks to a food processor. Process for 4-5 minutes, stopping to scrape the mixture down the sides as frequently as needed. Tip: if your dates aren't wet and soft, soak them in water for 30 minutes or more prior to making this layer.
- Add the almond butter, maple syrup, coconut oil, vanilla extract, and sea salt to a sauce pan over medium-low heat. Whisk together for 3 minutes or until all ingredients melt together. Turn off the heat and let it cool until the cheesecake layer has set.
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- Prepare the graham cracker crust first. Place cookies into a food processor and pulse until broken down into fine crumbs. Pour in melted butter and pulse again until cookie crumbs are coated. Transfer cookie crumbs into prepared spring form pan and press firmly into the bottom of the pan to form a firm crust; set aside.
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Estimated Reading Time 5 mins
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