B 52 COFFEE RECIPE RECIPES

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RASPBERRY CREAM CHEESE COFFEE CAKE RECIPE | ALLRECIPES



Raspberry Cream Cheese Coffee Cake Recipe | Allrecipes image

This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.

Provided by springfield70

Categories     Raspberry Desserts

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 14

2 ¼ cups all-purpose flour
¾ cup white sugar
¾ cup unsalted butter, cut into 1-inch pieces
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup sour cream
1 teaspoon almond extract
1 egg
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
½ cup raspberry preserves
½ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
  • Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
  • Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
  • Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
  • Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

Nutrition Facts : Calories 419.4 calories, CarbohydrateContent 45.7 g, CholesterolContent 88.4 mg, FatContent 24.1 g, FiberContent 1 g, ProteinContent 6.3 g, SaturatedFatContent 13.7 g, SodiumContent 197.8 mg, SugarContent 25.4 g

SALTED CARAMEL CHEESECAKE RECIPE - BETTYCROCKER.COM



Salted Caramel Cheesecake Recipe - BettyCrocker.com image

For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!

Provided by Betty Crocker Kitchens

Total Time 9 hours 20 minutes

Prep Time 50 minutes

Yield 16

Number Of Ingredients 13

1 3/4 cups graham cracker crumbs (about 28 squares)
1/4 cup packed brown sugar
1/2 cup butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
3 eggs
3/4 cup whipping cream
1/4 cup caramel-flavored coffee syrup
1/2 cup butter
1 1/4 cups packed brown sugar
2 tablespoons caramel-flavored coffee syrup
1/2 cup whipping cream
1 1/2 teaspoons flaked sea salt

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.
  • Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
  • To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

Nutrition Facts : Calories 510 , CarbohydrateContent 47 g, CholesterolContent 140 mg, FatContent 6 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 520 mg, SugarContent 41 g, TransFatContent 1 g

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