Caramel Pecan Cheesecake Trifle Recipes

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PUMPKIN CARAMEL TRIFLE



Pumpkin Caramel Trifle image

Provided by Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
1 (14 oz.) pkg. Pillsbury® Pumpkin Quick Bread & Muffin Mix
1 cup water
3 tbsps. Crisco® Pure Vegetable Oil
1 large egg
3 cups milk
2 (3.4 oz.) pkgs. instant cheesecake pudding and pie filling
1 (8 oz.) container frozen extra creamy whipped topping, thawed
1/2 cup Smucker's® Caramel Flavored Topping
1/2 tsp. ground cinnamon
6 tbsps. chopped pecans

Steps:

  • HEAT oven to 375 degrees F. Coat 13x9-inch baking pan with no-stick spray.
  • PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
  • LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
  • SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.

CARAMEL CHOCOLATE TRIFLE



Caramel Chocolate Trifle image

A highlight of our annual family reunion is the dessert competition. The judges take their jobs very seriously! Last year's first-place winner was this tempting trifle.-Barb Hausey, Independence, Missouri

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 5

1 package (9 ounces) devil's food cake mix
2 packages (3.9 ounces each) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (12-1/4 ounces) caramel ice cream topping
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips

Steps:

  • Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions., Cut cake into 1-1/2-in. cubes. Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.

Nutrition Facts : Calories 349 calories, Fat 11g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 533mg sodium, Carbohydrate 61g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

CARAMEL PECAN CHEESECAKE TRIFLE



Caramel Pecan Cheesecake Trifle image

Served in wine goblets and sprinkled with pecans, these individual caramel cheesecake trifles are an impressive way to end a dinner party.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 15-20 (depending on size of container)

Number Of Ingredients 11

Cheesecake
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 sleeve (9 crackers) of graham crackers, crushed (about 1-1/4 cups)
1/4 cup butter, melted
Caramel Sauce
1 bag (11 oz.) KRAFT Caramels, unwrapped
2 Tbsp. water
Topping
1 cup pecans, chopped

Steps:

  • COMBINE PHILADELPHIA Cream Cheese and sugar in a large bowl until smooth, fold in COOL WHIP Whipped Topping.
  • CRUSH graham crackers. Melt butter and stir into graham cracker crumbs until combined.
  • ADD a heaping teaspoon of graham cracker crumbs to the bottom of 15 (4-oz.) wine goblets, pat down with Tart Shaper or back of spoon.
  • ADD Cheesecake mixture to a re-sealable bag and squeeze into the container.
  • PLACE in refrigerator at least 3 hours to chill.
  • BEFORE serving, unwrap caramels and place in small saucepan. Add water and stir until caramels are completely melted and smooth. Pour caramel into a plastic squeeze bottle. You can also spoon it on if you like.
  • CHOP pecans. Drizzle cheesecake with caramel sauce and sprinkle with pecans.
  • STORE leftovers in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CARAMEL PECAN TURTLE CHEESECAKE RECIPE (THE CHEESECAKE FACTORY COPYCAT)



Caramel Pecan Turtle Cheesecake Recipe (The Cheesecake Factory Copycat) image

This copycat turtle cheesecake has multiple layers of caramel and toasted pecan flavors that sit atop a rich brownie crust.

Provided by Recipes.net Team

Categories     Cheesecake

Time 1h35m

Yield 8

Number Of Ingredients 18

1¼ cups brown sugar
5 oz softened unsalted butter
½ cup cocoa powder
½ cup roasted, chopped pecans
½ cup all-purpose flour
2 eggs
1 tsp vanilla extract
16 oz room temperature cream cheese
⅓ cup granulated sugar
¼ cup or sour cream yogurt
¼ cup chocolate sauce
2 large eggs
1 tsp vanilla extract
¼ cup caramel sauce
2 cups prepared chocolate ganache
½ cup chopped, roasted pecans
½ cup caramel sauce
½ cup chocolate sauce

Steps:

  • Preheat your oven at 300 degrees F. grease a 9-inch springform cake tin with cooking spray.
  • Sift together cocoa powder and flour. Set aside.
  • In a mixing bowl, beat together eggs and sugar for 5 to 7 minutes until pale.
  • Add the unsalted butter and vanilla extract. Continue beating.
  • Fold in the flour and pecans into the wet mixture until evenly incorporated.
  • Pour the crust mixture in a 9-inch round pan. Spread evenly.
  • Bake for 20 minutes. Set aside to cool.
  • In a mixing bowl attached to a hand mixer, add cream cheese, yogurt, and sugar. Cream for 8 to 10 minutes until pale and sugar has dissolved.
  • Add the eggs and vanilla extract. Continue creaming. Set aside.
  • Cover the outsides of the 9-inch round pan with aluminum foil, then pour in the filling.
  • Pour the caramel and chocolate on top of the cheesecake filling. Swirl until evenly incorporated.
  • Place the 9-inch pan inside a bigger pan. Fill the external pan with warm water up to about halfway up the sides of the 9-inch pan.
  • Bake the cheesecake for roughly 35 minutes, or until a cake tester comes out clean.
  • Set aside on cooling racks (away from the water) and allow to cool down completely while still in the springform tin.
  • Transfer the prepared chocolate ganache into a tipped piping bag and keep chilled until just enough to be piped, but not firm.
  • Remove the springform tin once the cheesecake is cool.
  • Drizzle the cheesecake with the chocolate and caramel sauces. Top with pecans.
  • Pipe swirls of chilled chocolate ganache on top of the cheesecake, roughly 1-inch apart from each other. Then, refrigerate until ready to serve.
  • Portion your cake, then serve and enjoy!

Nutrition Facts : Calories 801.00kcal, Carbohydrate 87.00g, Cholesterol 184.00mg, Fat 49.00g, Fiber 4.00g, Protein 11.00g, SaturatedFat 24.00g, ServingSize 8.00, Sodium 399.00mg, Sugar 67.00g, TransFat 1.00g, UnsaturatedFat 16.00g

CARAMEL CREAM BROWNIE TRIFLE



Caramel Cream Brownie Trifle image

Dig in! Here's an impressive dessert that's meant to be a serve-yourself buffet wow.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 20

Number Of Ingredients 7

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed
1 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
  • Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
  • In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
  • Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 34 g, Cholesterol 25 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 0 g

PHILADELPHIA® 3-STEP® CARAMEL PECAN CHEESECAKE



PHILADELPHIA® 3-STEP® Caramel Pecan Cheesecake image

This dessert is sure to be a favorite of the cheesecake lovers in your house. And the caramel lovers. And the pecan lovers....

Provided by My Food and Family

Categories     Recipes

Time 4h25m

Yield Makes 8 servings.

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 KRAFT Caramels
2 Tbsp. milk
1/2 cup PLANTERS Chopped Pecans
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  • Melt caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.
  • Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 510, Fat 33 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 115 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

PECAN PRALINE CARAMEL TRIFLE



Pecan Praline Caramel Trifle image

Provided by Melissa Sperka

Categories     Dessert

Number Of Ingredients 8

1/2 cup chopped pecans (toasted)
1 Pecan Praline Buttermilk Pound Cake (cubed)
2 3.4 oz boxes caramel instant pudding mix (may substitute butterscotch)
4 cups half & half
1 8 oz cream cheese, softened
2 8 oz whipped topping, thawed and divided
1 14 oz can dulce de leche or quality caramel ice cream topping
1/4 cup bits-o-brickle toffee bits

Steps:

  • Preheat the oven to 350°F. Spread the chopped pecans in a single layer. Toast for 6-8 minutes then set aside to cool completely.
  • Bake, cool and cube the Pecan Praline Buttermilk Pound Cake
  • In a large mixing bowl using a hand or stand mixer whip together the instant pudding mix and half and half. Beat until thickened but still pourable.
  • Add the cream cheese. Beat until completely incorporated about 2-3 minutes.
  • By hand fold in 1 (8-oz) whipped topping.
  • To assemble: start with 1/3 cake, topped with 1/2 pudding. Repeat ending with cubed cake.
  • In a microwave safe bowl warm the dulce de leche until pourable for about 20-30 seconds.
  • Drizzle 1/2 over the final layer of cubed cake. Frost with the remaining whipped topping.
  • Drizzle the whipped topping with the remaining dulce de leche, sprinkle with bits-o-brickle and chopped pecans. (Make sure the dulce de leche is cooled slightly)
  • Chill for 4 hours. Store leftovers chilled.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 38 g, Protein 3 g, Fat 19 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 55 mg, Sodium 165 mg, Fiber 1 g, Sugar 27 g, Calories 330 kcal, UnsaturatedFat 4 g

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