TOFFEE CHEESECAKE WITH CARAMEL SAUCE
Make and share this Toffee Cheesecake With Caramel Sauce recipe from Food.com.
Provided by Celeste
Categories Cheesecake
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For Crust:.
- Preheat oven to 350.
- Lightly butter inside of 9" springform pan with 2 3/4" high sides.
- Combine crumbs, butter, and brown sugar in small bowl.
- Press crumbs over bottom and 1" up sides of pan.
- Refrigerate crust.
- For Filling:.
- Using electric mixer, beat cream cheese in large bowl until fluffy.
- Add sugar and beat until smooth.
- Beat in eggs 1 at a time.
- Mix in vanilla and fresh lemon juice.
- Pour filling into prepared crust.
- Bake until cake rises about 1/2" over rim and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.
- Cool on rack. (Cake will fall as it cools, sinking in center.).
- Cover and refrigerate until well chilled, at least 6 hours.
- For Topping:.
- Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.
- Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 minute.
- Reduce heat to very low.
- Add cream (mixture will bubble up) and stir until smooth.
- Mix in butter.
- Cool slightly.
- Mix in vanilla.
- Using small sharp knife, cut around sides of pan to loosen cake.
- Release pan sides.
- Pour 2/3 Celsius caramel sauce into center of cake.
- Cover remaining caramel sauce and let stand at room temperature.
- Chill cake until caramel topping is almost set, about 2 hours.
- Whip 3/4 Celsius cream with 2 tablespoons sugar in medium bowl until firm peaks form.
- Spoon cream into pastry bag fitted with star tip.
- Pipe cream decoratively around edge of cake.
- Arrange toffee pieces in whipped cream border.
- Refrigerate until serving.
- Pass remaining caramel sauce separately.
Nutrition Facts : Calories 1246.6, Fat 87.6, SaturatedFat 50.7, Cholesterol 373.8, Sodium 556.7, Carbohydrate 106.5, Fiber 0.6, Sugar 96.3, Protein 13.5
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.
SALTED CARAMEL NO-BAKE CHEESECAKE
Looking for a centrepiece dessert? Our salted caramel no-bake cheesecake is a winner every time and it's so easy to put together
Provided by Adam Bush
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
- For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
- To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.
Nutrition Facts : Calories 497 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
ORANGE CHEESECAKE WITH CARAMEL-ORANGE SAUCE
Categories Cake Liqueur Cheese Citrus Dairy Egg Dessert Bake Easter Thanksgiving Mother's Day Cream Cheese Orange Vanilla Fall Spring Shavuot Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven; preheat to 450°F. Grind crackers and sugar in processor until fine crumbs form. Add butter; process until crumbs are slightly moist. Press onto bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until set, about 12 minutes. Transfer to rack; cool completely. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, liqueur, orange peel and vanilla. Beat just until blended. Pour filling into crust-lined pan.
- Bake cake 15 minutes. Reduce oven temperature to 300°F. Bake until cake is puffed, outer 2-inch edge is set and center moves just slightly when shaken, about 55 minutes longer. Transfer cake to rack. Run knife around pan sides to loosen; cool. Chill cheesecake overnight. (Can be made 2 days ahead. Cover; keep chilled.)
- Serve with Caramel-Orange Sauce.
COFFEE TOFFEE CHEESECAKE
My husband and I host both sides of our families on Thanksgiving every year. I came up with this candy-topped cheesecake a few years ago, and everybody went nuts over it. -Tammy Baker, Bowling Green, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan., Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake.
Nutrition Facts : Calories 716 calories, Fat 48g fat (29g saturated fat), Cholesterol 165mg cholesterol, Sodium 445mg sodium, Carbohydrate 64g carbohydrate (50g sugars, Fiber 2g fiber), Protein 10g protein.
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