Creamy Caramel Cheesecake Recipes

CARAMEL CHEESECAKE

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.

EASY SALTED CARAMEL CHEESECAKE

Steps:

• To make the caramel sauce, pour the sugar into an even layer in a large saucier pan.
• 2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
• 3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don't let it go too long or get too dark or it'll burn. Remove the caramel from the heat. 4.
• Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined. 5.
• Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth. 6.
• Set about 1 1/2 cups of caramel sauce aside for topping. Add the flour to the remaining caramel and set that aside. 7.
• To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 8. C
• mbine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 9. B
• ke the crust for 10 minutes, then set aside to cool. 10.
• over the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. 11.
• educe oven temperature to 300°F (148°C). 12. Po
• r the caramel sauce with the flour into the bottom of the crust and spread into an even layer. 13. To
• make the cheesecake filling, beat the cream cheese, brown sugar and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 14. Ad
• the sour cream and vanilla extract and mix on low speed until well combined. 15. Ad
• the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 16. Po
• r the cheesecake batter into the crust, over the caramel. 17. Pl
• ce the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 18. Ba
• e for 1 hour 45 minutes. The center should be set, but still jiggly. 19. Tu
• n off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 20. Cr
• ck the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 21. Re
• ove the cheesecake from the oven and remove the water bath and wrapping. 22. Re
• rigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish. 23. Pr
• or to serving, pour 1/2 a cup of the remaining caramel sauce over the cheesecake and sprinkle with some toffee bits. Serve cheesecake slices with the remaining cup of caramel sauce, for drizzling. 24. St
• re cheesecake in the fridge. Cheesecake is best for 3-4 days.

CREAMY CARAMEL CHEESECAKE

Steps:

• Line the base and sides of an 8inch loose based cake tin with greaseproof paper.
• In a saucepan, melt the butter and stir in the Vanilla Essence. Add the Crushed Digestive Biscuits and stir to combine all the ingredients. Pour this mixture into the cake tin and press down to firm (I use a flat bottomed jar). Cool, then chill in the refrigerator.
• Put the Condensed Milk on a trivet in a pot. Cover the Can with boiling water and boil for 3 hours. Make sure the Can remains covered, adding boiling water if necessary. Remove from the pot and cool slightly.
• In a heavy based saucepan, pour in the Double Cream and empty in the boiled Condensed Milk. Over a very low heat, stir gently to combine the Milk and Cream until you have a smooth mixture. Do not allow it to boil, remove from the heat if this looks likely.
• Once you have a smooth mixture, increase the heat and continue stirring gently until it boils. Simmer for a few minutes, stirring gently, then pour into a large bowl. Allow to cool, then chill.
• Using an electric whisk, whisk until the mixture has doubled in size( this can take up to 10 minutes). Pour this mixture onto the Biscuit base and smooth, then chill in the refrigerator for 1-2 hours to firm.
• Remove from the cake tin and serve in slices.

CARAMEL PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

CREAMY VANILLA-CARAMEL CHEESECAKE

Steps:

• Heat oven to 300°F. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
• Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
• Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
• Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.