CARAMEL TOPPING RECIPE FOR CHEESECAKE RECIPES

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CARAMEL-PECAN CHEESECAKE PIE RECIPE: HOW TO MAKE IT



Caramel-Pecan Cheesecake Pie Recipe: How to Make It image

In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. —Becky Ruff, Monona, Iowa

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional

Steps:

  • Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

Nutrition Facts : Calories 502 calories, FatContent 33g fat (11g saturated fat), CholesterolContent 142mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 45g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

SALTED CARAMEL CHEESECAKE RECIPE - BBC GOOD FOOD



Salted caramel cheesecake recipe - BBC Good Food image

Our make-ahead salted caramel cheesecake means you can serve up a showstopper, save time in the kitchen and spend time with your guests

Provided by Barney Desmazery

Categories     Dessert

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield cuts into 12 slices

Number Of Ingredients 8

50g butter, melted, plus extra for the tin
200g chocolate digestives
750g (3 tubs) cream cheese
300g caramel sauce (dulce de leche) from a tin or jar
1 tsp vanilla extract
150g golden caster sugar
2 tbsp plain flour
4 medium eggs

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter a 23cm springform cake tin and line the base with baking parchment. Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.) Press the biscuit mixture into the base of the tin – the easiest way to do this is by flattening it with your hand under a sheet of cling film. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.
  • Meanwhile, scrape the cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth. Beat in the eggs, one at a time, until you have a thick, smooth custard consistency. Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins. Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre. Turn off the heat and leave the door just slightly ajar – a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don’t worry. Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.
  • On the day, loosen the sides of the cheesecake from the tin with a knife and remove the base (although I usually serve it straight from the tin base). Add a large pinch of flaky sea salt to the rest of the caramel sauce, then spoon it over the cake and swirl with the back of the spoon. The cheesecake will sit happily on a stand at room temperature for a couple of hours. Just before serving, sprinkle with extra sea salt, if you like.

Nutrition Facts : Calories 435 calories, FatContent 26 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.7 milligram of sodium

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