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.
DECADENT PEANUT BUTTER DARK CHOCOLATE CARAMEL RIPPLE CHEESECAKE
Temptation overload! Three of my favorite sweets combined in my favorite dessert ... I'm so in trouble.
Provided by Pinay0618
Categories Cheesecake
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Crush the wafer cookies in a food processor or a large ziplock bag. Set aside.
- Repeat process with the mini Butterfinger bars, crushing them as finely as you'd like.
- Preheat the oven to 350ºF. Place a rack in the middle of the oven. Grease 10" springform pan with butter. Double layer foil wrap the bottom of the pan.
- Mix the crushed wafer cookies with the melted butter and press into the bottom and up the sides of your springform pan. Set aside.
- Blend the cream cheese until it's creamy.
- Gradually add the sugar.
- Add eggs, one at a time, and only blend until each egg is incorporated.
- Add the sour cream, whipping cream and vanilla.
- Remove 1 1/2 cup of the cream cheese mixture and set aside in a bowl. Add the peanut butter to the original mixture and blend until incorporated. Add the crushed Butterfinger bites.
- Blend the melted chocolate into the reserved 1 1/2 cup batter and then spread evenly over the cookie crust.
- Pour the peanut butter batter over the chocolate layer and spread evenly.
- Dollop the butterscotch-caramel sauce over the top and then using a toothpick or the tip of a thin knife, swirl the sauce into the batter.
- Place the springform pan into roasting pan then fill the roasting pan with 1 1/2 - 2 inches of hot water.
- Carefully place roasting pan onto middle rack and bake for 1 hour, 5 minutes or until the cake is set and a toothpick inserted into the middle comes out clean. Be careful to not over bake.
- Cool the cake at room temperature for about an hour, then using a very thin knife, run along the edges of cake to loosen it from the springform pan. Remove the ring of the springform and place cake on dish or serving platter and chill over night.
Nutrition Facts : Calories 1162.3, Fat 80.5, SaturatedFat 42.5, Cholesterol 230.4, Sodium 781.4, Carbohydrate 98.1, Fiber 4.9, Sugar 59.8, Protein 22.4
EASY MINI CARAMEL APPLE CHEESECAKES
Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. -Brandie Cranshaw, Rapid City, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper liners., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts., Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes., Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.
Nutrition Facts : Calories 307 calories, Fat 19g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 244mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 0 fiber), Protein 4g protein.
More about "caramel ripple cheesecake cups recipes"
SALTED CARAMEL CHEESECAKE CUPS (LITE) - SOMEWHAT SIMPLE
From somewhatsimple.com
5/5 (4)Total Time 45 minsCategory DessertCalories 204 per serving
- Place the graham cracker crumbs into a medium sized bowl and then pour the melted butter into the bowl. Mix until all the crumbs are coated in butter.
- Place 1tbsp of the graham cracker mixture into the bottom of each liner and press into an even layer. I used the end of a small rolling pin.
CARAMEL SWIRL CHEESECAKE CUPCAKES - BAREFEET IN THE …
From barefeetinthekitchen.com
Reviews 19Servings 24Cuisine AmericanCategory Dessert
- Preheat oven to 325 degrees. Mix together the graham cracker crumbs, brown sugar and butter. Scoop 1 tablespoon of the crust mixture into the bottom of each cupcake liner. Press down the mixture with a small measuring cup or the bottom of a drinking glass. Bake for 5 minutes and then remove from the oven.
- Beat the cream cheese until it is smooth. Add the sugar and beat for about a minute to combine. Add the vanilla and then the eggs, one a time. Beating until the mixture is smooth again between each egg. Scoop 3-4 tablespoons of the filling over the slightly cooled crusts. Smooth slightly or tap the tray to spread across the crusts. Drizzle 1 teaspoon of caramel over the top of each cupcake and then swirl lightly with a toothpick.
- Bake for 22 minutes and then remove from the oven. The cupcakes will be puffy and rounded when you remove them from the oven, they will sink as they cool. Let cool at room temperature for about an hour. Then transfer to the refrigerator and chill for at least 4 hours. Drizzle with warm caramel sauce just before serving, if desired. Enjoy!
SALTED CARAMEL CHEESECAKE CUPS (VEGAN - EVERY LAST BITE
From everylastbite.com
4.2/5 (45)Total Time 40 minsServings 4Calories 760 per serving
CARAMEL APPLE CHEESECAKE CUPS - SWEET RECIPEAS
From sweetrecipeas.com
CARAMEL RIPPLE CHEESECAKE CUPS RECIPE - FOODGURUUSA.COM
From foodguruusa.com
CARAMEL APPLE CHEESECAKE CUPS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
SALTED CARAMEL CHEESECAKE RECIPE - TASTE.COM.AU
From taste.com.au
CARAMEL RIPPLE CHEESECAKE CUPS | THE COOK BOOK
From thecookbook.pk
CARAMEL RIPPLE CHEESECAKE CUPS RECIPE
From recipecialist.com
CARAMEL RIPPLE CHEESECAKE CUPS | CARAMEL RECIPES
From caramelrecipes.blogspot.com
RECIPE : CARAMEL RIPPLE CHEESECAKE CUPS FROM CHEFVIDEORECIPES.COM
From chefvideorecipes.com
RECIPE : CARAMEL RIPPLE CHEESECAKE CUPS - BOOKS4COOK
From books4cook.com
CARAMEL CHEESECAKE DESSERT CUPS | EASY AND DELICIOUS NO …
From youtube.com
CARAMEL CHEESECAKE - JUST SO TASTY
From justsotasty.com
CARAMEL RIPPLE CHEESECAKE CUPS - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
CARAMEL RIPPLE CHEESECAKE CUPS | RECIPE | CHEESECAKE CUPS, FOOD, …
From pinterest.com
EASY CHEESECAKE CUPS - SPEND WITH PENNIES
From spendwithpennies.com
BEST CARAMEL-APPLE CHEESECAKE DIP - HOW TO MAKE CARAMEL …
From delish.com
PECAN CARAMEL CHEESECAKE COOKIE CUPS | VERY BEST BAKING
From verybestbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love