EASY SALTED CARAMEL CHEESECAKE
This Salted Caramel Cheesecake is the best you'll ever have! The caramel sauce is my favorite and you'll find that it isn't simply drizzled on top, but it's actually layered inside the cheesecake as well! It's smooth, creamy and delicious!
Provided by Lindsay
Categories Dessert
Time 3h55m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 slice, Calories 632 calories, Sugar 55.7 g, Sodium 453.8 mg, Fat 34.7 g, SaturatedFat 20.6 g, TransFat 0.9 g, Carbohydrate 72.5 g, Fiber 1.2 g, Protein 9.1 g, Cholesterol 148.4 mg
SALTED CARAMEL CHEESECAKE BLONDIES
Provided by Food Network
Categories dessert
Time 3h40m
Yield 16 to 20 blondies
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F. Spread the pecans on a baking sheet. Bake until toasted, about 8 minutes. Let cool, then chop.
- Coat a 9-inch square baking dish with cooking spray. Line with parchment paper, leaving an overhang; coat the parchment with cooking spray.
- Make the cheesecake batter: Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in 1 egg and 1/2 teaspoon vanilla until combined; set aside.
- Make the blondie batter: Whisk the flour, baking powder and fine salt in a medium bowl. Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in 3/4 cup pecans.
- Spread half of the blondie batter in the prepared pan. Top with half of the cheesecake batter in spoonfuls. Warm the caramel sauce in the microwave, then drizzle between the spoonfuls of cheesecake batter. Top with the remaining blondie batter, then the remaining cheesecake batter in spoonfuls. Using the tip of a butter knife, gently swirl together to create a marbled effect.
- Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool 10 minutes in the pan, then lift the blondies out of the pan using the parchment and transfer to a rack. Drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the fleur de sel. Refrigerate until completely cooled, about 2 hours. Cut into squares.
SALTED CARAMEL CHEESECAKE
For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h20m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.
- Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
- To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 510, Carbohydrate 47 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 41 g, TransFat 1 g
More about "salted caramel cheesecake squares recipes"
SALTED CARAMEL CHEESECAKE BARS - HANDLE THE HEAT
From handletheheat.com
5/5 (6)Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment, leaving an overhang.
- In a large bowl, use an electric mixer to beat the cream cheese, sugar, and caramel until smooth and creamy, scraping down the sides of bowl as needed. Add the sour cream then the eggs one at a time, blending after each addition. Add in vanilla and salt and blend until just combined. Don’t over mix.
- In microwave-safe bowl, heat caramel in 10-second intervals until melted. Spread evenly over cooled cheesecake. Refrigerate until chilled, about 4 hours or overnight.
SALTED CARAMEL CHEESECAKE BARS ~ SIMPLE SWEET RECIPES
From simplesweetrecipes.com
SALTED CARAMEL CHEESECAKE BARS - MY KITCHEN LOVE
From mykitchenlove.com
NO BAKE SALTED CARAMEL CHEESECAKE BARS | STURBRIDGE BAKERY
From sturbridgebakery.com
SALTED CARAMEL SWIRL CHEESECAKE BARS – MIKEBAKESNYC
From mikebakesnyc.com
SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS ~SWEET & SAVORY
From sweetandsavorybyshinee.com
SALTED CARAMEL CHEESECAKE BARS | IMPERIAL SUGAR
From imperialsugar.com
SALTED CARAMEL APPLE CHEESECAKE BARS | WISHES AND DISHES
From wishesndishes.com
SALTED CARAMEL WHITE CHOCOLATE FUDGE | BAKE TO THE ROOTS
From baketotheroots.de
CARAMEL APPLE CHEESECAKE BARS - FOOD DOLLS
From fooddolls.com
SALTED PUMPKIN CARAMEL CHEESECAKE BARS RECIPE - EAGLE BRAND
From eaglebrand.com
NO-BAKE SALTED CARAMEL CHEESECAKE BARS - KARO
From karosyrup.com
SALTED CARAMEL CHEESECAKE SQUARES | RECIPE - PINTEREST
From pinterest.com
SALTED CARAMEL APPLE CHEESECAKE BARS RECIPE - POWERED BY MOM
From powered-by-mom.com
SALTED CARAMEL CHEESECAKE
From yestoyolks.com
SALTED CARAMEL CHEESECAKE | RECIPE CART
From getrecipecart.com
SALTED CARAMEL CHEESECAKE BARS RECIPE - PAMELA SALZMAN
From pamelasalzman.com
NO-BAKE SALTED CARAMEL CHEESECAKE BARS – MIKEBAKESNYC
From mikebakesnyc.com
SALTED CARAMEL PUMPKIN CHEESECAKE BARS - SWIRLS OF FLAVOR
From swirlsofflavor.com
SALTED CARAMEL CHEESECAKE BARS RECIPE - KERRYGOLD USA
From kerrygoldusa.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