SALTED CARAMEL-PRETZEL CHEESECAKE BARS
Put Salted Caramel-Pretzel Cheesecake Bars on any dessert table for a beautiful presentation-and delicious sweetness! These Salted Caramel-Pretzel Cheesecake Bars take just 20 minutes of prep, but they look and taste like a professional spent a lot more time on them.
Provided by My Food and Family
Categories Recipes
Time 14h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Salted Caramel Sauce:
- Combine the sugar and water in a medium saucepan and bring to a boil over medium-low heat; continue to cook, without stirring, until the sugar has dissolved (about 4 min.).
- Increase the heat to medium-high, then cook until the caramel has turned to a deep golden color (about 6 to 7 min.).
- Remove from heat. Add the heavy cream and whisk to incorporate, being careful as the heavy cream will bubble heavily.
- Return the saucepan to the heat. Add the butter and salt; stir. Cook for another minute.
- Turn off the heat and let the caramel sauce cool down before using. (The caramel will get thicker after it cools down but it won't harden at room temperature.)
- Pretzel Crust:
- Preheat the oven to 400°F.
- Line a 2-inch-deep 8x8-inch pan with parchment paper.
- In a small bowl, combine the pretzel crumbs, sugar and butter.
- Press the mixture into the bottom of the pan and bake for 12 min. or until golden brown.
- Cheesecake:
- Reduce the oven temperature to 325°F.
- In a medium bowl, beat the cream cheese and sugar until smooth.
- Add the eggs, one at time, and mix until just blended.
- Stir in the vanilla and flour just until combined.
- Pour the cream cheese batter over the crust. Add ½ cup of the salted caramel sauce and swirl it into the cream cheese batter. Bake for 30 min. or until the center of cheesecake is set.
- Let the cheesecake cool completely at room temperature.
- Pour the remaining 1 cup salted caramel sauce over the cooled cheesecake, then refrigerate overnight (or at least 4 hours).
- Before serving, decorate with whole pretzels and salted caramel popcorn.
Nutrition Facts : Calories 470, Fat 29 g, SaturatedFat 18 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 0.8292 g, Sugar 0 g, Protein 6 g
SALTED CARAMEL CHEESECAKE SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h45m
Yield 24 squares
Number Of Ingredients 16
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
- Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that's okay!
- For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
- Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
- For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
- Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
- Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.
SALTED CARAMEL CHEESECAKE
Can be refrigerated for up to 2 days. If you see sugar crystals on sides of pot while making caramel, dissolve them with a pastry brush that has been dipped in water until well moistened.
Provided by GoldsmithLissa
Categories Cheesecake
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- CHEESECAKE: Preheat the oven to 325°. In a large bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the eggs, 1 at a time, then beat in the sour cream. Pour the batter into six 5-ounce ramekins or custard cups.
- Set the ramekins in a small pan and set the pan in the center of the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake the cheesecakes for 10 minutes, until set at the edges but still quite jiggly in the center. Turn off the oven and leave the cheesecakes in for 1 hour. Transfer the ramekins to a rack and let cool completely.
- CARAMEL: In a heavy medium saucepan, heat the corn syrup. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to a heatproof pitcher and let cool. Stir in 3/4 teaspoon of fleur de sel.
- Pour 1 1/2 tablespoons of the caramel over each cheesecake and swirl to coat the tops. If the caramel is too thick, warm it in a microwave oven at 10-second intervals. Refrigerate the cheesecakes until chilled, at least 3 hours. Sprinkle with fleur de sel just before serving.
Nutrition Facts : Calories 520.3, Fat 32.8, SaturatedFat 19.8, Cholesterol 198.2, Sodium 179, Carbohydrate 52.8, Sugar 39.5, Protein 7.1
SALTED CARAMEL CHEESECAKE
Our make-ahead salted caramel cheesecake means you can serve up a showstopper, save time in the kitchen and spend time with your guests
Provided by Barney Desmazery
Categories Dessert
Time 1h5m
Yield cuts into 12 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter a 23cm springform cake tin and line the base with baking parchment. Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.) Press the biscuit mixture into the base of the tin - the easiest way to do this is by flattening it with your hand under a sheet of cling film. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.
- Meanwhile, scrape the cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth. Beat in the eggs, one at a time, until you have a thick, smooth custard consistency. Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins. Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre. Turn off the heat and leave the door just slightly ajar - a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don't worry. Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.
- On the day, loosen the sides of the cheesecake from the tin with a knife and remove the base (although I usually serve it straight from the tin base). Add a large pinch of flaky sea salt to the rest of the caramel sauce, then spoon it over the cake and swirl with the back of the spoon. The cheesecake will sit happily on a stand at room temperature for a couple of hours. Just before serving, sprinkle with extra sea salt, if you like.
Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
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- Set the ramekins in a small pan and set the pan in the center of the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake the cheesecakes for 10 minutes, until set at the edges but still quite jiggly in the center. Turn off the oven and leave the cheesecakes in for 1 hour. Transfer the ramekins to a rack and let cool completely.
- In a heavy medium saucepan, heat the corn syrup. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to a heatproof pitcher and let cool. Stir in 3/4 teaspoon of fleur de sel.
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- Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment, leaving an overhang.
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