Best 3 Creamy Caramel Cheesecake Recipes
Indulge in the heavenly delight of Creamy Caramel Cheesecake, a tantalizing dessert that combines the richness of cheesecake with the luscious sweetness of caramel. This delectable treat features a velvety smooth cheesecake filling nestled atop a graham cracker crust, all enveloped in a luscious caramel sauce that adds an irresistible layer of flavor. With its creamy texture, decadent caramel notes, and perfect balance of sweetness and tang, this cheesecake is sure to captivate your taste buds and leave you craving for more. Discover the secrets behind this culinary masterpiece with our collection of recipes, offering step-by-step instructions, helpful tips, and variations to suit your preferences. Embark on a culinary journey and create a stunning Creamy Caramel Cheesecake that will be the star of any occasion.
Here are our top 3 tried and tested recipes!
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
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
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 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
Tips:
- Use high-quality cream cheese: For the best results, use a full-fat cream cheese that is smooth and spreadable.
- Bring the cream cheese to room temperature before using: This will help it mix smoothly with the other ingredients.
- Use a water bath: Baking the cheesecake in a water bath helps to distribute the heat evenly and prevents the cheesecake from cracking.
- Don't overbake the cheesecake: The cheesecake is done when the center is just set and still slightly jiggly.
- Chill the cheesecake before serving: This will help the cheesecake to set and firm up.
Conclusion:
This creamy caramel cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its rich and creamy texture, and its sweet and caramel-y flavor, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this creamy caramel cheesecake a try. You won't be disappointed!
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
