Caramel Swirled Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARAMEL CHEESECAKE



Caramel Cheesecake image

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

2 cups crushed vanilla wafers (about 60 wafers)
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs
CARAMEL SAUCE:
1 package (14 ounces) caramels
1 can (5 ounces) evaporated milk
1 cup chopped walnuts

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.

CARAMEL-SWIRL CHEESECAKE DESSERT



Caramel-Swirl Cheesecake Dessert image

A rich ricotta-cream cheese filling, and a luscious caramel drizzle make this dessert from Gilda Lester of Millsboro, Delaware irresistible.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-15 servings.

Number Of Ingredients 14

1/2 cup butter, softened
3 tablespoons sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup sweetened shredded coconut, lightly toasted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup ricotta cheese
3/4 cup sugar
2 tablespoons all-purpose flour
1 cup heavy whipping cream
3 teaspoons vanilla extract
3 eggs, lightly beaten
1/3 cup caramel ice cream topping

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.

Nutrition Facts : Calories 419 calories, Fat 31g fat (20g saturated fat), Cholesterol 137mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 0 fiber), Protein 8g protein.

CARAMEL SWIRL CHEESECAKE



Caramel Swirl Cheesecake image

Provided by Carole Bloom

Categories     Cake     Cheese     Bake     Thanksgiving     Valentine's Day     Cream Cheese     Birthday     Shower

Yield Makes 1 (9 1/ 2-inch) round cake

Number Of Ingredients 15

Crust
2 cups (9 ounces) walnuts
2 tablespoons firmly packed light brown sugar
4 tablespoons (2 ounces, 1/4 stick) unsalted butter, melted and cooled
Cheesecake
Nonstick baking spray
2 pounds cream cheese, room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (3 ounces) firmly packed light brown sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 1/2 cups sour cream
1 recipe Classic Caramel Sauce
Special Equipment
1 (9 1/2-inch) round springform pan

Steps:

  • Crust:
  • Position a rack in the center of the oven and preheat to 350 degrees F. Place the walnuts in a cake or pie pan and toast for 12 minutes, stirring the pan after 6 minutes. Remove the pan from the oven and cool. Reduce the oven temperature to 300 degrees F.
  • Spray the inside of the springform pan with nonstick baking spray. Wrap heavy-duty aluminum foil tightly around the bottom of the pan to prevent water from seeping in as it bakes in a water bath.
  • Pulse the walnuts and brown sugar in the work bowl of a food processor fitted with the steel blade until the walnuts are finely ground, about 1 minute. Pour the butter through the feed tube and pulse until the mixture begins to hold together in moist clumps. Transfer the mixture to the springform pan and press the crust evenly onto the bottom.
  • Cheesecake:
  • Beat the cream cheese in the bowl of an electric stand mixer using the flat beater attachment, or in a large bowl using a hand-held mixer, until fluffy, about 2 minutes. Add the sugars and beat together well. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla then add the sour cream and blend completely.
  • Pour 1/ 2 of batter into the prepared pan. Then pour 1/ 2 of the caramel sauce over the batter. Use the tip of a knife or a toothpick to swirl together. Repeat once more with the remaining batter and sauce.
  • Place the springform pan into a larger cake pan or a roasting pan. Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan. Bake the cake for 1 hour and 30 minutes, or until the cake puffs and the top is light golden. Remove the pans from the oven and transfer the springform pan to a cooling rack to cool completely. Cover the top of the cheesecake with waxed paper and tightly wrap with aluminum foil then chill for at least 8 hours. Release the clip on the side of the springform pan and gently pull the sides away from the bottom.
  • Serve the cheesecake at room temperature.

SEA SALT CARAMEL SWIRL CHEESECAKE BARS



Sea Salt Caramel Swirl Cheesecake Bars image

A mouth-watering blend of sea salt caramel swirls with cream cheese come together in these delectable cheesecake bars.

Provided by HERSHEY'S Kitchens

Categories     Trusted Brands: Recipes and Tips

Time 1h5m

Yield 24

Number Of Ingredients 12

1 ½ cups graham cracker crumbs
3 tablespoons white sugar
6 tablespoons butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
⅛ teaspoon salt
3 eggs
1 teaspoon vanilla extract
2 tablespoons light cream
½ teaspoon rum extract
½ cup walnut pieces
1 ⅔ cups HERSHEY'S® Sea Salt Caramel Baking Chips

Steps:

  • Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.
  • CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.
  • Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.
  • Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.
  • Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)
  • Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 18 g, Cholesterol 61.7 mg, Fat 17.9 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 206 mg, Sugar 9.6 g

CARAMEL SWIRLED CHEESECAKE



Caramel Swirled Cheesecake image

Make and share this Caramel Swirled Cheesecake recipe from Food.com.

Provided by Chef mariajane

Categories     Cheesecake

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

1 (250 g) package cream cheese, softened
1/3 cup granulated sugar
4 cups frozen whipped topping, thawed
1 cup caramel topping or 1 cup butterscotch topping
1 prepared graham cracker crust (9-inch)

Steps:

  • Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in whipped topping (save 1 cup for garnishing). Add 1/4 cup of carmael or butterscotch topping to mixture and mix thoroughly. Spoon mixture evenly into crust. With a knife, make 3 deep "s" shape channels in the cream mixture and fill each channel with carmael or butterscotch topping. With the knife draw 2 more channels in the opposite direction to swirl the filling and create a marble effect.
  • Spread reserved whipped topping evenly on top. Decorate with caramel or butterscotch topping. Refrigerate until set, about 2 hours.
  • TIPS: Spread a thin layer of caramel or butterscotch onto the graham crust before spooning the rest of the filling on to the crust.

Nutrition Facts : Calories 511.4, Fat 27.9, SaturatedFat 16.6, Cholesterol 34.8, Sodium 415.6, Carbohydrate 64.3, Fiber 0.8, Sugar 28.5, Protein 4.7

CARAMEL SWIRLED PUMPKIN CHEESECAKE



Caramel Swirled Pumpkin Cheesecake image

OMG I have died and gone to heaven.. this is so good. A friend makes these and brings them as hostess gifts.. I finally talked her out of the recipe. Yes, I asked her if I could share it here. This is a keeper in our family. Time does not include the overnight chilling

Provided by bayou-mimi

Categories     Cheesecake

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted
4 (8 ounce) packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid-pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream

Steps:

  • Crust: Preheat oven to 350 degrees.
  • Finely grind crushed cookies, pecans and sugar in processor.
  • Add melted butter and blend until combined.
  • Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
  • Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
  • Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
  • Add eggs 1 at a time, beating just until combined.
  • Pour filling into crust (filling will almost fill pan).
  • Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
  • Transfer cheesecake to rack and cool 10 minutes.
  • Run small sharp knife around cake pan sides to loosen cheesecake.
  • Cool.
  • Cover tightly and refrigerate overnight.
  • Bring remaining 3/4 cup cream cheese mixture to room temperature.
  • Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
  • Press down firmly on edges of cheesecake to even thickness.
  • Pour cream cheese mixture over cheesecake, spreading evenly.
  • Spoon caramel sauce in lines over cream cheese mixture.
  • Using tip of knife, swirl caramel sauce into cream cheese mixture.
  • (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake.
  • Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
  • Pipe decorative border around cheesecake and serve.

Nutrition Facts : Calories 779.5, Fat 59.9, SaturatedFat 30.6, Cholesterol 225.3, Sodium 434, Carbohydrate 53.6, Fiber 2.9, Sugar 40.9, Protein 12.5

More about "caramel swirled cheesecake recipes"

CHOCOLATE CARAMEL SWIRL CHEESECAKE - SAVOR THE BEST
chocolate-caramel-swirl-cheesecake-savor-the-best image
Web 2022-04-30 Bake cheesecake. Preheat the oven to 225°. Grease the sides of a 9 inch springform pan (sides should be 3 inches high). Line the bottom of the pan with parchment paper. In a large mixing bowl, beat the …
From savorthebest.com
See details


CARAMEL SWIRL CHEESECAKE CUPCAKES - BAREFEET IN THE …
caramel-swirl-cheesecake-cupcakes-barefeet-in-the image
Web 2015-03-07 Instructions. Preheat oven to 325°F. 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 …
From barefeetinthekitchen.com
See details


CARAMEL SWIRLED CHEESECAKE - SMUCKER'S
Web BEAT cream cheese and sugar in large bowl with electric mixer until smooth. Set aside 1 cup whipped topping. Gently stir in remaining whipped topping. Add 1/4 cup caramel …
From smuckers.com
Servings 8
Total Time 2 hrs 20 mins
Category Dessert/Sweets
See details


STRAWBERRY CHEESECAKE ICE CREAM RECIPE | FOOD NETWORK
Web Whisk together the sugar and cornstarch in a small saucepan. Add the strawberries, lemon juice and water and stir to combine. Bring to a simmer over medium heat and cook, …
From foodnetwork.com
Author Mary Berg
Steps 6
Difficulty Easy
See details


SWIRLED CARAMEL CHEESECAKE BARS | FOODTASIA
Web 2018-10-05 Add vanilla and salt and mix until thoroughly combined. Remove 1 tablespoon of batter and stir into caramel sauce. Pour remaining batter into pan. Use a spoon to …
From foodtasia.com
See details


CARAMEL SWIRLED CHEESECAKE BARS - SWEET THINGS BY LIZZIE
Web 2017-05-13 Pat into the bottom of your prepared pan. Bake for 10 minutes and place in the fridge to cool while you prepare your cheesecake filling. Beat the cream cheese and …
From sweetthingsbylizzie.com
See details


SEA SALT CARAMEL SWIRL CHEESECAKE BARS | RECIPES - HERSHEYLAND
Web Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light …
From hersheyland.com
See details


BEST BUTTER PECAN CHEESECAKE RECIPE - HOW TO MAKE BUTTER PECAN …
Web 2 days ago Crust. Step 1 Preheat oven to 325°. Wrap bottom of a 8" or 9" springform pan in foil. Step 2 In a food processor, pulse crackers and pecans until fine crumbs form. …
From delish.com
See details


CARAMEL SWIRL PUMPKIN CHEESECAKE RECIPE - RECIPES.NET
Web 2022-01-14 Remove the mixture from heat once more and add in the butter. Pour the mixture into a heat-safe glass measuring cup and let it cool slightly. Mix in the vanilla …
From recipes.net
See details


CARAMEL SWIRL CHEESECAKE - SMUCKER'S®
Web Beat cream cheese and sugar in large bowl. Stir in 3 cups (750mL) whipped topping and 1/4 cup (50mL) butterscotch topping. Spoon into crust. With a knife, cut 3 deep "s" shaped …
From smuckers.ca
See details


SALTED CARAMEL SWIRL CHEESECAKE WITH GRAHAM CRACKER ALMOND CRUST
Web 2021-12-11 Add the eggs one at a time. Add the vanilla. Melt the caramel chips. Add a cup of cheesecake filling to the caramel chips and mix well. Pour the filling into the crust and …
From enzasquailhollowkitchen.com
See details


CARAMEL SWIRLED CHEESECAKE - SMUCKER'S®
Web Directions. Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in whipped topping (save 1 cup/250 mL) for garnishing. Add 1/4 cup (50 mL) of topping to …
From smuckers.ca
See details


CARAMEL SWIRLED CHEESECAKE - SMUCKER'S®
Web With a knife, make 3 deep “s” shape channels in the cream mixture and fill each channel with topping. With the knife draw 2 more channels in the opposite direction to swirl the …
From smuckers.ca
See details


SWIRLED PUMPKIN AND CARAMEL CHEESECAKE RECIPE - RECIPES.NET
Web 2022-01-31 Start by preheating your oven to 350 degrees Fahrenheit. Finely grind the cookies, pecans, and sugar in a processor. After that, add the melted butter and blend …
From recipes.net
See details


CARAMEL AND HOT FUDGE SWIRLED CHEESECAKE | RECIPES - HERSHEYLAND
Web Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Remove 1 cup batter; set aside. Pour remaining batter into prepared crust. …
From hersheyland.com
See details


Related Search