Caramel Fudge Cheesecake Recipes

Steps:

• Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on). , Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cool. Remove sides of pan.

Steps:

• Combine brownie mix, 1/4 water, 1/4 cup oil and 1 egg. Stir with spoon about 50 strokes until well blended.
• Spread into a greased 9 inch springform pan.
• Bake at 350 degrees for 20 minutes.
• Cool for 10 minutes.
• In microwave, melt caramels with milk. Pour over brownie crust. Sprinkle with pecans.
• Combine the cream cheese and sugar; mix well.
• Add eggs, beating on low speed just until combined. Stir in melted chocolate.
• Bake at 350 degrees for 35 to 40 minutes.

Steps:

• In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

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.

Steps:

• Heat oven to 300°F Lightly grease sides only of 10-inch springform pan. Stir together all crust ingredients except 1/2 cup toffee bits in medium bowl. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
• Meanwhile, combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs; continue beating until well mixed. (DO NOT OVER BEAT.) Pour over crust. Bake for 65 to 70 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped.
• Loosen cheesecake from side of pan by running greased knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top. Cool 1 hour on cooling rack at room temperature. Refrigerate in pan, uncovered, until thoroughly chilled (3 to 4 hours). Cover; refrigerate until serving.
• Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes). Boil 3 minutes. Remove from heat.
• Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time.
• Just before serving, microwave sauce on HIGH, stirring every 30 seconds, until warm (30 seconds to 1 1/2 minutes).
• Loosen side of cheesecake by running knife around inside of pan. Carefully remove side of pan. To serve, dip knife in warm water for easier cutting. Clean knife after each cut. Serve sauce over cheesecake slices.

Steps:

• Gently melt the butter in a small pan over a low heat. Place the digestives in a plastic bag and crush to fine crumbs using a rolling pin; you can also do this in a food processor. Tip them into the pan with the melted butter, stir to coat, then transfer to a 20cm springform cake tin (9cm deep). Using the back of a spoon, press them into the base, making sure you seal the edges. Place in the fridge while you prepare the next stage.
• If using leaf gelatine, place in a bowl, cover with cold water, soak for 5 mins, then drain. Pour 3 tbsp boiling water over the soaked gelatine and stir to dissolve. If using a sachet, see Know-how, below.
• Place the crème fraîche in a small pan with the muscovado sugars and a pinch of sea salt, then gently heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar has dissolved. Give the mixture a quick whisk to get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine and vanilla extract into the crème fraîche mixture, transfer to a bowl and cool.
• Place the ricotta in a food processor and whizz until smooth, then add the crème fraîche mixture and whizz again. Pour this on top of the cheesecake base. Cover with cling film and chill overnight.
• Run a knife around the sides of the tin, then undo the clip and remove it. Transfer to a plate or leave the cheesecake on the base for ease of serving. Pile the fudge flakes in the centre and dust with icing sugar. Cover and chill until required.