CHOCOLATE CARAMEL CHEESECAKE
I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.
Provided by -OLIVE-
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
- To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g
CHOCOLATE-CARAMEL TOPPED CHEESECAKE
We serve this dessert at our house on special occasions. The topping on the cheesecake tastes like turtle candy.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet., Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight., Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.
Nutrition Facts : Calories 283 calories, Fat 17g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CARAMEL NUT CHEESECAKE
On Dec. 21 someone requested a snickerdoodle cheesecake that tastes like a candy bar. This is the closest I can come. My entire family likes this one!
Provided by BUCHKO
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.
- In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 28 g, Cholesterol 117 mg, Fat 26.9 g, Fiber 0.5 g, Protein 7.2 g, SaturatedFat 15.6 g, Sodium 281.5 mg, Sugar 21.6 g
BAKED CHOCOLATE CARAMEL CHEESECAKE
This is an extremely rich chocolate cheesecake with a distinct caramel flavor (not a layer of caramel). Eat more than a sliver only at your own risk.
Provided by millegrazie
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 8h45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch springform pan with nonstick cooking spray.
- Combine the graham cracker crumbs with the cocoa powder and 1 cup sugar. Toss with melted butter. Press into the bottom and 1 to 2-inches up the sides of the prepared springform pan.
- Bring 2 cups sugar and the water to a boil in a large, heavy-bottomed pot. Reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden color, 30 to 45 minutes. Remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously). Return the caramel to the stove over low heat, and stir until completely liquefied. Stir in the chocolate until melted, then stir in the sour cream. Remove from heat and set aside.
- Beat the cream cheese until fluffy in an electric mixer. Add caramel mixture, and blend well, scraping the sides of the bowl occasionally. Add eggs, one at a time, scraping the bowl after each addition. Add the vanilla with the last egg. Mix until well incorporated, then pour mixture into prepared pan.
- Place pan into a hot water bath with the water coming half way up the sides of the springform pan. Bake in the center of the preheated oven until the center has set, about 1 hour 15 minutes. The cheesecake is done when the middle 3 or 4 inches are still a little wobbly. Chill completely before serving.
Nutrition Facts : Calories 633.9 calories, Carbohydrate 59.7 g, Cholesterol 151.5 mg, Fat 41.9 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 25.1 g, Sodium 279.4 mg, Sugar 47.2 g
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.
CHOCOLATE CARAMEL NUT CHEESECAKE
This cheese cake is like a snickerdoodle cheesecake. It uses Snickers candy bars. What a great thing to use up leftover candy from Halloween or Easter.
Provided by mary winecoff
Categories Cheesecake
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar.
- Press into the bottom of a 9 inch springform pan.
- Bake in preheated oven for 10 minutes.
- Cool.
- In a large bowl, cream the 3/4 cup sugar and cream cheese together until smooth.
- Add eggs, one at a time, and vanilla.
- Stir in chopped Snickers and pour into baked crust.
- Bake for 45 minutes.
- Let cool.
Nutrition Facts : Calories 374.6, Fat 25.9, SaturatedFat 15, Cholesterol 121.8, Sodium 276.3, Carbohydrate 28.9, Fiber 0.5, Sugar 21.9, Protein 7.5
CARAMEL CASHEW CHEESECAKE
When a friend served this luscious cheesecake at a birthday party, I left with the recipe. Every time I make it, rave reviews and recipe requests come my way. -Pat Price, Bucyrus, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in cashews, confectioners' sugar and salt. Press onto the bottom and 1/2 in. up the sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs and cream; beat on low speed just until combined. Pour over crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Before serving cheesecake, combine sugar and water in saucepan. Cook over medium-low heat until sugar is dissolved. Bring to a boil over medium-high heat; cover and boil 2 minutes. Uncover; boil until mixture is golden brown and a candy thermometer reads 300° (hard-crack stage), about 8 minutes. , Remove from heat. Stir in cream until smooth, about 5 minutes (mixture will appear lumpy at first). Add cashews; cool to lukewarm., Remove cheesecake to a serving platter. Spoon cooled caramel over cheesecake. Refrigerate leftovers.
Nutrition Facts : Calories 507 calories, Fat 36g fat (18g saturated fat), Cholesterol 138mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.
WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE WITH CARAMEL AND RASPBE
The sauces are extra if you want to make them. I was inspired to make this at home from scratch because of the famous restaurant Yard House. I mean, I could NEVER make this cheesecake as good as theirs but its still great and fun to make! As for making the caramel sauce, remember before you begin, make sure you have everything ready to go and to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.
Provided by lanemaloriyahoo.com
Categories Dessert
Time 2h40m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 17
Steps:
- Raspberry sauce:.
- 1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
- 2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- 3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two wehttp://www.food.com/members/subm/editr2eks.
- Caramel Sauce:.
- 1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
- 2. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
- 3.Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
- Crust:
- 1. Grind 1/4 cup macadamia nuts in a blender.
- 2. Add to a bowl and add cracker crumbs, butter, and 1 tablespoon sugar.
- 3. Mix and press over bottom of 8 inch pan.
- Filling:.
- 1. In another bowl, combine remaining sugar, cream cheese, yolks, liqueur, and vanilla. Beat, scraping bowl often.
- 2. Chop another 1/2 cup of nuts and mix into cream cheese mixture. Spread batter on crust.
- 3. Bake at 325 degrees for 40 minutes, until cake jiggles just a bit when gently shaken. Cool on rack.
- 4. place chocolate chips in whatever design and amout you'd like. Then pour over desired amout of Raspberry and Caramel sauce over the cheesecake.
- 5. Cover with foil and chill until cold 2 hours to 1 day or overnight.
Nutrition Facts : Calories 656.7, Fat 49.8, SaturatedFat 24.5, Cholesterol 168.5, Sodium 249.7, Carbohydrate 49.2, Fiber 3.6, Sugar 40.2, Protein 7.8
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CHOCOLATE CARAMEL SWIRL CHEESECAKE - SAVOR THE BEST
From savorthebest.com
4.9/5 (27)Total Time 1 hr 50 minsCategory DessertsCalories 895 per serving
- 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 cream cheese and sugar on high speed for 3 minutes or until smooth and creamy. Add the eggs and egg yolks 1 at a time, scraping down the sides of the bowl occasionally. Add the vanilla and salt then beat for 30 seconds to blend well. Beat in the sour cream on low speed until well combined, be sure to stop the mixer to scrape down the sides of the bowl.
- Pour half of the batter into the prepared pan. Drop 5 to 6 tablespoons each of hot fudge sauce and caramel sauce on top of the batter then use a knife to swirl the sauces into the batter. Pour the remaining batter on top and repeat with the caramel and chocolate sauce swirl. The springform pan will be very full.
- Place the springform pan in the center of the oven. Bake for 75 minutes. The cheesecake will appear jiggly in the center, this is normal, it will firm up after it is completely cooled (if your concerned that it hasn't cooked long enough, check the center of the cheesecake with an instant read thermometer. It should read 150°F). Turn off the oven and let the cake sit in the oven for 1 hour, keep the door closed while it slowly cools down. Remove from oven and cool on a rack for 1 hour until it reaches room temperature. When cooled, cover with plastic wrap and place in the refrigerator for 8 to 12 hours. (The cheesecake will be jiggly in the center when you remove it from the oven but will firm up after it is refrigerated.)
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