TRIPLE-CARAMEL CHEESECAKE
Sure, this cheesecake would be awesome even if it were a mere single- or double-caramel creation. We tripled it anyway, 'cause that's how we roll.
Provided by My Food and Family
Categories Dairy
Time 6h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, butter and 1/2 cup toffee pieces; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, dulce de leche and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
- Bake 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Microwave caramel bits and cream in microwaveable bowl on HIGH 1-1/2 min. or until bits are completely melted and mixture is well blended, stirring every 30 sec. Cool 5 min; drizzle over cheesecake. Sprinkle with remaining toffee pieces.
Nutrition Facts : Calories 490, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 140 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
TRIPLE CARAMEL CAKE
Make and share this Triple Caramel Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 1h10m
Yield 1 12cup bundt cake
Number Of Ingredients 7
Steps:
- Caramel Sauce: Put 1 cup of the sugar in a heavy medium saucepan over medium heat.
- Leave undisturbed until the sugar begins to melt and darken.
- Gently shake the pan to distribute the sugar and to keep the melted sugar from burning.
- When all the sugar has melted and the caramel is very dark amber, remove from the heat.
- Slowly add 2 cups of the cream, stirring constantly with a wooden spoon.
- Be careful, as the caramel tends to boil upwards.
- Don't worry if the caramel hardens; it will melt as the sauce boils.
- Return the pan to the heat and keep the sauce at a gentle boil.
- Stir constantly until the sauce is smooth and has boiled about five minutes.
- Remove from the heat and set aside for at least 30 minutes, stirring often, until the sauce is barely warm to the touch.
- Measure one cup of the caramel to add to the cake batter and refrigerate the rest.
- Cake: Heat the oven to 325 degrees F and grease and flour a 12-cup bundt pan.
- Sift the flour, baking powder, and salt together.
- With an electric mixer, cream the softened butter and remaining 1 1/2 cups of sugar until light and fluffy.
- Mix in the eggs, one at a time, waiting until each egg is incorporated before adding the next.
- Use a large spatula to fold the dry ingredients into the creamed butter, sugar, and eggs alternately with the reserved cup of caramel, beginning and ending with the dry ingredients.
- Fold in the ingredients gently but thoroughly.
- Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes.
- Set on a rack for about 10 minutes and then unmold and cool completely on the rack.
- Bring the rest of the caramel sauce to room temperature.
- When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.
- Whip the remaining one cup of cream until it holds firm peaks.
- Fold in the last third of the caramel gently, leaving streaks visible.
- Serve with the cake.
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