New York Caramel Cheesecake Recipes

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CARAMEL CHEESECAKE



Caramel Cheesecake image

The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. -Rena Fields, Sackets Harbor, New York

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 13

2 cups crushed vanilla wafers (about 60 wafers)
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs
CARAMEL SAUCE:
1 package (14 ounces) caramels
1 can (5 ounces) evaporated milk
1 cup chopped walnuts

Steps:

  • Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.

Nutrition Facts : Calories 352 calories, Fat 19g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 208mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.

THE BEST NEW YORK-STYLE CHEESECAKE



The Best New York-Style Cheesecake image

This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.

Provided by Food Network Kitchen

Categories     dessert

Time 12h45m

Yield 8 to 10 servings

Number Of Ingredients 11

2 cups graham cracker crumbs (from about 16 graham crackers)
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Steps:

  • For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
  • Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
  • Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
  • Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
  • Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.

CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 14

2 cups crushed shortbread cookies
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 jar (12-1/4 ounces) caramel ice cream topping
1 cup chopped pecans, divided
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
SOUR CREAM TOPPING:
2 cups sour cream
1/3 cup sugar

Steps:

  • Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.

CARAMEL APPLE CHEESECAKE



Caramel Apple Cheesecake image

This apple cheesecake won the grand prize in an apple recipe contest. With caramel both on the bottom and over the top, every bite is sinfully delicious. -Lisa Morman, Minot, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
3/4 cup sugar, divided
1/4 cup butter, melted
1 package (14 ounces) caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 packages (8 ounces each) cream cheese, softened
2 tablespoons all-purpose flour, divided
2 large eggs, lightly beaten
1-1/2 cups chopped peeled apples
1/2 teaspoon ground cinnamon

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,

Nutrition Facts : Calories 446 calories, Fat 26g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 313mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.

MASCARPONE CHEESECAKE



Mascarpone Cheesecake image

This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. -Deanna Polito-Laughinghouse, Raleigh, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 eggs, lightly beaten
TOPPING:
1 envelope whipped topping mix (Dream Whip)
1 tablespoon caramel ice cream topping

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.

Nutrition Facts : Calories 470 calories, Fat 36g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.

CHEDDAR CHEESECAKE WITH APPLE BUTTER CARAMEL



Cheddar Cheesecake with Apple Butter Caramel image

Cheese lovers rejoice, we have created the cheesecake of your dreams by adding nutty and tangy cheddar cheese to the batter (and crust!!) making this dessert super creamy and luscious. The crust is salty-sweet made from butter crackers and spiked with sugar that bakes up and forms a super crisp plate to hold the decadent cake on top. It's garnished with a caramel sauce jazzed up with store-bought apple butter. We use brown sugar to make the caramel which speeds up the process and eliminates the need to cook the sugar until golden brown.

Provided by Food Network Kitchen

Categories     dessert

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 17

8 ounces butter crackers, such as Ritz (about 70 crackers or 2 sleeves)
1/2 cup granulated sugar
4 ounces sharp cheddar cheese, grated (about 1 cup)
8 tablespoons unsalted butter, melted
2 (8-ounce) packages cream cheese, at room temperature
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
2 cups granulated sugar
1 cup sour cream
2 tablespoons vanilla extract
4 large eggs, at room temperature
2/3 cup heavy cream
1/3 cup store-bought apple butter
1 tablespoon light corn syrup
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup light brown sugar

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the bottom and sides of a 10-inch springform pan with 3 pieces of heavy-duty foil.
  • For the crust: Add the crackers, sugar and cheddar cheese to a food processor and process until fine crumbs form, about 1 minute. Pour in the melted butter and pulse until well incorporated and the mixture holds together when pinched between your fingers, 10 to 12 pulses. Press the crumb mixture into the prepared springform pan, taking care to get the crust evenly to the edges. Bake until golden brown and set, 10 to 20 minutes. Let cool for 10 minutes then place in a large roasting pan.
  • For the cheesecake: Beat the cream cheese, cheddar cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, 3 to 4 minutes. Add the sour cream and vanilla and beat until just combined. Reduce the speed to low and add the eggs, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour 10 minutes.
  • Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours.
  • Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Remove from the springform base and transfer to a serving platter or cake stand and smooth the edges with a knife.
  • For the apple butter caramel: About 2 hours before serving the cheesecake, whisk the heavy cream, apple butter, corn syrup, butter, vanilla extract and salt in a small saucepan and bring the mixture to a simmer over medium heat, whisking constantly, until very smooth, 4 to 5 minutes. Remove from the heat.
  • Sprinkle the brown sugar evenly in a medium skillet. Cook over medium heat, stirring with a rubber spatula, until the sugar melts and is smooth, 3 to 5 minutes. Remove from the heat and slowly drizzle in the warm cream mixture, whisking constantly. Return the skillet to medium heat and bring to a gentle simmer; cook, whisking frequently, until smooth and a deep amber color, 5 to 7 minutes. Transfer to a heat proof container and refrigerate, uncovered, until cool, about 1 hour.
  • Pour the caramel sauce into the center of the cake and use an offset spatula to spread it out, letting some of the sauce drip over the sides. Store in the refrigerator for up to 1 week.

NEW YORK CARAMEL CHEESECAKE



NEW YORK CARAMEL CHEESECAKE image

Categories     Cake     Cheese     Dessert     No-Cook

Yield 1 Kuchen

Number Of Ingredients 10

3 Packungen Philadelphia Frischkäse (Doppelrahmstufe)
200 g griechischer Joghurt (10 % Fettanteil)
100 g Creme Double
10 Blätter Gelatine
Etwas Zitrone
Eine Prise Salz
Viel Rohrzucker
Eine Dose gezuckerte Kondensmilch
200 g Butterkekse
200 g Butter

Steps:

  • Kekse kleinbröseln und mit geschmolzener Butter vermengen. In der Springform plattdrücken und im Ofen festbacken. Frischkäse zusammenrühren, mit Gelatine vermischen und auf Boden auftragen. In den Kühlschrank packen. Kondensmilch mit Zucker vermengen und 30 Minuten lang auf niedriger Stufe kochen, dann ebenfalls auf Kuchen auftragen.

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