SALTED CARAMEL CHEESECAKE RECIPE - BETTYCROCKER.COM
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
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
FLUFFY GLUTEN-FREE PANCAKES - MIX NOW OR SAVE FOR LATER!
The best gluten-free pancakes! You are going to love this gluten-Free pancake mix recipe with a dairy-free and vegan option. It's simple to make, a tried and true gluten-free pancake recipe, and can be made right away, or stored for future use. These easy gluten-free pancakes are fluffy and scrumptious.
Provided by chrystal
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 1
Number Of Ingredients 9
Steps:
- Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
- Add the wet ingredients to your mixing bowl and stir just until combined.
- Ladle 1/4 cup of pancake batter onto your hot griddle, or pan.
- Cook for 2-3 minutes, or until bubbles form around the edges.
- Flip and continue to cook until cooked through.
- Serve hot.
- This recipe can be doubled, or tripled.
Nutrition Facts : Calories 150 calories, CarbohydrateContent 16 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 8.5 grams fat, FiberContent 0 grams fiber, ProteinContent 3.5 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1 pancake, SodiumContent 0 grams sodium, SugarContent 0 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat
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