Chocolate Cheesecake Caramel Macchiato Trifle Recipes

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CARAMEL MACCHIATO CHEESECAKE



Caramel Macchiato Cheesecake image

I work at a coffee shop and my favorite coffee drink is a caramel macchiato so I created a caramel macchiato cheesecake that has become my favorite cheesecake.

Provided by Dawn Logterman

Categories     Desserts     Cakes     Cheesecake Recipes

Time 10h3m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
½ cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 (8 ounce) container sour cream
¼ cup brewed espresso or strong coffee
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
  • Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
  • Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
  • To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 37.1 g, Cholesterol 140.6 mg, Fat 35 g, Fiber 0.5 g, Protein 7.7 g, SaturatedFat 20.9 g, Sodium 363.4 mg, Sugar 23.8 g

CHOCOLATE CARAMEL CHEESECAKE



Chocolate Caramel Cheesecake image

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

2 cups graham cracker crumbs
⅓ cup white sugar
½ cup butter, melted
30 individually wrapped caramels, unwrapped
3 tablespoons milk
¾ cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs

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

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 CHOCOLATE TRIFLE



Caramel Chocolate Trifle image

Make and share this Caramel Chocolate Trifle recipe from Food.com.

Provided by CoffeeB

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 8

1 (9 ounce) devil's food cake mix
3 eggs
1 1/3 cups water
1/2 cup oil
2 (4 ounce) packages chocolate pudding, instant
12 ounces Cool Whip
12 ounces caramel ice cream topping
1 (7 -8 ounce) English toffee bits or 1 (7 -8 ounce) almond brickle chips

Steps:

  • Prepare and bake cake according to directions for an 8 inch square baking pan.
  • Cool on a wire rack.
  • Prepare pudding according to pkg. directions.
  • Cut cake into 1 1/2 inch cubes.
  • Place 1/2 of the cubes in a 3 quart trifle bowl, or large glass serving bowl.
  • Lightly press down to fill gaps.
  • Top with 1/2 of the Cool Whip, pudding, caramel topping and toffee bits.
  • Repeat layers.
  • Cover and refrigerate.

CHOCOLATE CHEESECAKE - CARAMEL MACCHIATO TRIFLE



Chocolate Cheesecake - Caramel Macchiato Trifle image

I Invented this for Thanksgiving dinner, and it got rave reviews! If you have more time to prepare, I would suggest substituting real whipped heavy cream for the Cool Whip. You can also use Kahlua instead of Starbucks liqueur if you prefer. Time does not include the preparation time for the brownies or mousse. I usually make them a day ahead to make things easy on the day I am serving the trifle.

Provided by Cook4_6

Categories     Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 9

1 (20 ounce) ghiradelli double chocolate brownie mix
1/3 cup water
1/3 cup vegetable oil
1 egg
4 tablespoons coffee liqueur (like Starbucks)
1 (4 ounce) box mocha chocolate mousse mix
1 1/2 cups cheesecake filling (Philadelphia Ready-To-Eat)
1 (8 ounce) container Cool Whip
5 crushed Heath candy bars or 5 crushed Skor candy bars

Steps:

  • Make brownies according to directions using the water, oil and egg specified in the ingredients list; and let cool completely. Once cooled poke repeated with fork, then drizzle liqueur over the top.
  • Mix up box of chocolate mousse mix according to directions.
  • Using icecream scoop, scoop 1/2 brownie pan into the bottom of a large trifle dish in a random pattern.
  • Pipe or scoop 1/2 the mousse over the brownies.
  • Pipe or scoop 3/4 cup of the ready-made cheesecake over the mousse.
  • Pipe or scoop 1/2 of the Cool Whip over the cheesecake.
  • Sprinkle 1/2 of the Heath Bar over the top.
  • Repeat all again ending up with the Heath Bar pieces on top.
  • Serve immediately or refrigerate until ready to serve.

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