CHOCOLATE CARAMEL CHEESECAKE
I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.
Provided by -OLIVE-
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
- To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g
CHOCOLATE CARAMEL CHEESECAKE
OHHH SOOOO GOOOD! I got this recipe out of a BHG "Hometown Cooking" cook booklet. To crush the wafers for the crust, you can process them in a food processor or place in a plastic bag and roll a rolling pin over the bag.
Provided by Cream Puff
Categories Cheesecake
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- For crust, combine crushed vanilla wafers and melted butter. Press mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan. Bake for 10 minutes. Cool and set aside.
- In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat, stirring frequently, until smooth. Pour over prepared crust. Sprinkle with the 1 cup of pecans. Chill in refrigerator while preparing filling.
- For filling, in medium bowl, beat cream cheese, sugar and vanilla with an electric mixer on medium speed until combined. Add eggs, beating on low speed just until combined (do not overbeat); stir in melted chocolate. Pour over caramel-nut layer in pan.
- Bake at 350 degrees about 40 minutes or until center appears nearly set when shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosen from side of springform pan; cool completely on wire rack. Cover and chill in refrigerator for at least 4 hours.
- Let cheesecake stand at room temperature for 20 minutes before serving. Garnish each serving with whipped cream, additional chopped nuts, melted chocolate and/or chocolate curls, and caramel topping.
Nutrition Facts : Calories 482.6, Fat 32.4, SaturatedFat 15.6, Cholesterol 98.1, Sodium 258.9, Carbohydrate 43.7, Fiber 1.5, Sugar 35.7, Protein 7.5
CHOCOLATE CARAMEL CHEESECAKE
Steps:
- Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.
- Preheat oven to 350°F.
- Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.
- Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
- Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
- Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
DECADENT CARAMEL CHOCOLATE CHEESECAKE
This cheesecake is true decadence. Not for the timid or those who don't love dark chocolate and caramel. Do not look at the calorie count at the side of the page. This is a special occasion cake that will make chocolate lovers say OMG.
Provided by _Pixie_
Categories Cheesecake
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F.
- Mix the melted butter and oreo crumbs and press into the bottom of a 9 inch springform pan.
- Mix the cream cheese with about 1 and 1/3 tins of condensed milk until smooth.
- Microwave the chocolate chips and bittersweet chocolate for a minute or so until melted, stir to complete melting (make sure there are no unmelted lumps).
- Mix the melted chocolate into the cream cheese mixture until evenly blended.
- Add the eggs one at a time and mix (on low speed with electric mixer) to incorporate, try to avoid adding too much air to the mixture.
- Pour mixture over the oreo crumbs in the pan and smooth the top.
- Bake for 55 minutes, then remove from oven and run a knife around the side of the pan (this will help prevent the top from cracking).
- Wait until the pan is cool to the touch then place on a serving plate and remove the outside of the springform pan.
- Mix the milk and remaining 2/3 tin of the condensed milk in a large microwave safe bowl.
- Add the caramels and microwave (stirring every minute) for several minutes until all the caramels are melted.
- Stir caramel mixture until smooth and creamy then spread evenly over the top of the cheesecake.
- When cheesecake is cool it should be refrigerated at least 4 hours before using, note the topping is better if the cheesecake is removed from the refrigerator 15 minutes or so before serving.
- Alternative serving method: Refrigerate the cheesecake at least 4 hours without the topping; make the caramel topping just before serving; to serve, put some warm caramel topping on the plate, add a slice of cheesecake and drizzle caramel over the top.
CHOCOLATE-CARAMEL TOPPED CHEESECAKE
We serve this dessert at our house on special occasions. The topping on the cheesecake tastes like turtle candy.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet., Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight., Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.
Nutrition Facts : Calories 283 calories, Fat 17g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g 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
BAKED CHOCOLATE CARAMEL CHEESECAKE
This is an extremely rich chocolate cheesecake with a distinct caramel flavor (not a layer of caramel). Eat more than a sliver only at your own risk.
Provided by millegrazie
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 8h45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch springform pan with nonstick cooking spray.
- Combine the graham cracker crumbs with the cocoa powder and 1 cup sugar. Toss with melted butter. Press into the bottom and 1 to 2-inches up the sides of the prepared springform pan.
- Bring 2 cups sugar and the water to a boil in a large, heavy-bottomed pot. Reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden color, 30 to 45 minutes. Remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously). Return the caramel to the stove over low heat, and stir until completely liquefied. Stir in the chocolate until melted, then stir in the sour cream. Remove from heat and set aside.
- Beat the cream cheese until fluffy in an electric mixer. Add caramel mixture, and blend well, scraping the sides of the bowl occasionally. Add eggs, one at a time, scraping the bowl after each addition. Add the vanilla with the last egg. Mix until well incorporated, then pour mixture into prepared pan.
- Place pan into a hot water bath with the water coming half way up the sides of the springform pan. Bake in the center of the preheated oven until the center has set, about 1 hour 15 minutes. The cheesecake is done when the middle 3 or 4 inches are still a little wobbly. Chill completely before serving.
Nutrition Facts : Calories 633.9 calories, Carbohydrate 59.7 g, Cholesterol 151.5 mg, Fat 41.9 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 25.1 g, Sodium 279.4 mg, Sugar 47.2 g
CHOCOLATE CARAMEL CHEESECAKE
This recipe proves that you can bake terrific tasting cheesecakes with less fat. I call it the "Skinny Turtle" because layers of caramel and nuts top the graham cracker crust, complementing the chocolate cheesecake. -Tamara Trouten of Fort Wayne, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 5-10 minutes or until set. Cool on a wire rack. , In a small saucepan over low heat, stir caramels and milk until smooth. Pour over crust. Sprinkle with pecans. , In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate. Add eggs; beat on low speed just until combined. Pour over caramel layer. Place pan on baking sheet. , Bake at 350° for 30-35 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. , Chill for 4 hours or overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 284 calories, Fat 17g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 270mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
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