CREAMY VANILLA-CARAMEL CHEESECAKE
Betty Crocker's Diabetes Cookbook shares a recipe! Indulge in desserts and have diabetes? You bet, savor every last drizzle of caramel and crunchy pecans on creamy cheesecake!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h5m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 175, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg
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.
CREAMY CARAMEL CHEESECAKE
A very sweet caramel flavoured creamy, cheesecake styled dessert which is very easy to make. I made this recipe up and would like your opinions on it. Not one for the calorie counters. Very sweet, small portions suffice.
Provided by Alan Kirk
Categories Dessert
Time 4h30m
Yield 1 Cake, 5-6 serving(s)
Number Of Ingredients 5
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.
CREAMY VANILLA-CARAMEL CHEESECAKE
Make and share this Creamy Vanilla-Caramel Cheesecake recipe from Food.com.
Provided by Vseward Chef-V
Categories Cheesecake
Time 5h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 300ºF.
- 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.
Nutrition Facts : Calories 313.1, Fat 17.4, SaturatedFat 6.3, Cholesterol 30.9, Sodium 201.9, Carbohydrate 30.6, Fiber 1.2, Sugar 23, Protein 9.8
CREAMY VANILLA-CARAMEL CHEESECAKE
Make and share this Creamy Vanilla-Caramel Cheesecake recipe from Food.com.
Provided by Celeste
Categories Cheesecake
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 300.
- Spray springform pan, 9" x 3", with cooking spray.
- Sprinkle cookie crumbs over bottom of pan.
- Beat cream cheese n 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.
Nutrition Facts : Calories 131.9, Fat 5.4, SaturatedFat 3.4, Cholesterol 17.4, Sodium 114.5, Carbohydrate 15.4, Sugar 12.7, Protein 5.3
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