Posts Tagged ‘Caramel’

Cheesecake of the Month – April 2017!

April 15, 2017

Here is a wonderful recipe for a toffee cheesecake which is perfectly fine just as it is, or you can enhance it a bit by adding a caramel sauce topping . . . your choice or preference. Enjoy!

Ingredients
Crust:
1-1/2 cups of graham cracker crumbs
1/4 cup of packed light brown sugar
1/4 cup of butter, melted

Filling:
4 packages (8-ounces each) of cream cheese, softened
1 cup of sour cream
1-1/4 cup of sugar
5 eggs
1 Tablespoon of vanilla
2 teaspoons of fresh lemon juice
5 ounces of toffee bar, crushed

Decoration
3/4 cup of whipping cream
2 Tablespoons of sugar

Directions
1.  CRUST: In a medium bowl, combine the graham cracker crumbs, brown sugar, and butter.  Press onto the bottom of a 9″ springform pan and freeze.

2.  FILLING: In a large mixer, beat the cream cheese, sour cream, and sugar on medium-high speed for 3 minutes.  Add eggs, one at a time, beating after each addition.  Mix in the vanilla and lemon juice.  Fold in the crushed candy pieces.  Pour the batter over the frozen crust.  Bake in a preheated oven (350 degrees) for 45 to 55 minutes or until the top is lightly brown and the center has a slight jiggle to it.  Cool on a rack for 2 hours.  Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

3.  DECORATION: In a well-chilled bowl (I chill my beaters as well), whip the cream on medium-high speed until soft peaks form.  With the mixer still running, sprinkle the sugar into the cream and continue whping until firm peaks form.  Ice the top of the cake with the whipped cream (or simply pipe a ribbon around the border.

If you opt for the caramel sauce topping . . .

TOPPING:
1-1/4 cups of sugar
1/3 cup of water
1 cup of whipping cream, room temperature
1/2 cup of butter, softened
1 teaspoon of vanilla

In a small saucepan over low heat, heat the sugar and the water until the sugar melts.  Increase the heaat and boil without stirring until the mixture is a rich caramel color.  It should take about 8 minutes.  Reduce the heat to low, add the room-temperature cream, stirring constantly to smooth the bubbles.  Mix in the butter until it is melted and then add the vanilla.  Cool slightly.  Garnish cheesecake with caramel.

Trivia in the Kitchen, Number Forty-Seven!

July 25, 2015

Do you know that difference between butterscotch and caramel and toffee?  (Please don’t tell me you thought they were all the same thing.)  What they do have in common — they all use sugar, butter and milk/cream (in varying quantities).

While caramel is typically made with granulated sugar, milk/cream, butter, and sometimes vanilla, butterscotch is made with brown sugar, butter and a little milk/cream (not nearly as much as caramel).  And toffee?  Well toffee is simply butterscotch that has been cooked to the hard-crack stage.

Cheesecake of the Month – November 2015!

November 17, 2014

Here’s a new cheesecake recipe (courtesy of Philadelphia Cream Cheese) that is sure to please.  I haven’t tried it (yet), but it certainly sounds like a winner!  Thank you Martha for sharing this recipe with me.

Caramel Pretzel Cheesecake

Ingredients
2 cups finely crushed pretzels
2 cups sugar, divided
3/4 cup butter, melted
4 packages (8-ounce) cream cheese
3 Tablespoons butterscotch-flavored liqueur
5 eggs
1/4 cup caramel sauce
1-1/4 cups whipping cream, divided
1-1/4 cups semi-sweet chocolate chips

Directions
1. Preheat oven to 350 degrees.

2.  Combine pretzel crumbs, 1/2 cup sugar and butter; press on to bottom and up the sides of a 9″ springform pan.

3.  Reserve 2 Tablespoons of the remaining sugar.  Beat remaining sugar with the cream cheese in a large bowl until blended.  Add the liqueur and mix well.  Add the eggs, one at a time, mixing on low speed just until blended; pour the mixture into the crust.

4.  Bake for 1 hour to 1 hour and 5 minutes, or until the center is almost set (there should be a slight jiggle).  Cool on wire rack for an hour before transferring to the refrigerator (for at least 4 hours).

5.  Spoon caramel sauce over the cheesecake (to within 2″ of the edge).  Bring 1/4 cup of whipping cream to boil in a small saucepan.  Remove from the heat and add the chocolate chips.  Stir until melted.  Let stand for about 10 minutes (or until it is slightly thickened).  Pour over the cheesecake, spreading to completely cover the top.

6.  Beat the remaining cream in a medium bowl with a mixer on high speed until soft peaks form.  Add the remaining sugar and beat until stiff peaks form.  Spoon into a pastry bag fitted with a star tip and pipe the whipped cream onto the top of the cheesecake prior to serving.

Cheesecake of the Month – January 2014!

January 15, 2014

butterscotchI’m always on the lookout for a new cheesecake recipe and I really enjoy the challenge of trying new flavors.  I recently had a request for a butterscotch cheesecake and this one is positively awesome!  A luxuriously rich flavor, accented with the decadently sweet and delicious  caramel sauce makes this one a diabetic’s nightmare . . . but it will certainly satisfy anyone with a hankering for something sweet.

http://www.verybestbaking.com/recipes/124901/butterscotch-caramel-cheesecake/detail.aspx

Cheesecake of the Month — November 2013!

November 15, 2013

In all my years of baking cheesecakes, I have not yet ever made a “turtle” flavored one (chocolate, caramel, and pecans).  Well, I recently received my first request for just such a cheesecake and found a suitably decadent recipe.  I have made a “caramel” cheesecake previously that includes most of the elements that go into a turtle cheesecake, but for whatever reason, it was called caramel instead of turtle, so there must have been some minor distinction that separated the two.

Turtle Cheesecake

For the Crust:
1-½ cups Oreo cookie crumbs
6 tablespoons butter, melted
Pinch of salt

For the Caramel-Pecan Layer:
1-½ cups caramel sauce (omit the salt for a sweeter version)
1 cup chopped pecans

For the Cheesecake:
4 packages of cream cheese (8 ounce), softened
1-¼ cups granulated sugar
4 eggs, room temperature
¾ cup heavy cream
1 tablespoon vanilla extract

For the Chocolate Ganache:
¾ cup heavy cream
¼ cup light corn syrup
8 ounces semisweet chocolate, finely chopped
½ teaspoon vanilla extract

Directions:

1. Make the Crust: Preheat oven to 350 degrees. Toss together the cokie crumbs, melted butter and salt until all of the crumbs are moistened. Press into the bottom and up the sides of a 9-inch springform pan. Place pan in the freezer for 10 minutes then bake for 7 minutes, or until crust is firm. Remove from oven and cool completely.

2. Make the Caramel-Pecan Layer: In a small bowl, stir together the caramel sauce and pecans. Pour onto the cooled crust and gently spread into an even layer. Refrigerate while the cheesecake is prepared.

3. Make the Cheesecake: Beat together the cream cheese and sugar on medium speed until smooth and creamy, about 3 minutes. Add the eggs one at a time, beating well until fully incorporated. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Pour the batter on top of the caramel-pecan layer and bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little.

4. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, and place the pan on a wire rack to cool completely. Once completely cool, refrigerate for at least 6 hours (preferably overnight).

5. Make the Chocolate Ganache: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for 30 minutes.

6. Pour the ganache over the top of the cheesecake, gently spreading it to the edges. Refrigerate for 15 minutes, or until set. Remove the sides of the pan, garnish with additional caramel sauce and chopped pecans, and serve.

Cheesecake of the Month – September 2012!

September 15, 2012

Here is a great sounding recipe for Fall that I can’t wait to try.  Caramel, apples, brownie, what’s not to like?  I’m drooling already.

Caramel Apple-Brownie Cheesecake
3/4 cup chopped pecans
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
4 large eggs, divided
1/2 cup firmly packed brown sugar
1/2 cup butter, melted
1 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups peeled and diced Granny Smith apples
Caramel Apple Topping Caramel Sauce

1. Preheat oven to 350 degrees. In a shallow pan, bake pecans in a single layer for 8-10 minutes or until lightly toasted (stir occasionally). Reduce oven tempterature to 325 degrees. Sprinkle the pecans over the bottom of a greased and floured 9″ springform pan.

2. Beat the cream cheese, sugar, and vanilla at medium speed until blended and smooth. Add 3 eggs, one at a time, beating until just blended.

3. Whisk together the brown sugar, melted butter, and remaining egg in a large bowl until blended.

4. Stir together flour and the next three ingredients; add to the brown sugar mixture, and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.

5. Bake at 325 degrees for 1 hour and 10 minutes (or until set). Remove from the oven, loosen the sides of the pan, and cool completely on a wire rack (about two hours). Transfer to a serving plate.

6. Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake and drizzle with caramel sauce.

Caramel Apple Topping
Melt 1/4 cup butter in a large skillet over medium heat; add 1/2 cup sugar and 1 teaspoon fresh lemon juice. Cook stirring constantly for 5-6 minutes or until mixture is lightly brown. Add 5 large Granny Smith apples (about 2.5 pounds) peeled and cut in 1/2 inch wedges. Cook, stirring often, 15-18 minutes more or until apples are tender and carmelized. Remove from heat and cool 20 minutes.

Caramel Sauce
Bring 1 cup firmly packed brown sugar, 1/2 cup butter, 1/4 cup whipping cream and 1/4 cup honey to a boil in a medium saucepan over medium-high heat, stirring constantly. Boil, stirring constantly for 2 minutes. Remove from heat and cool 15 minutes before serving.

Decadently Delicious!

December 10, 2011

Happy Friday!  Here is a wonderful cookie recipe that I just can’t wait to try (I may have to make a batch this weekend).  And, judging by the list of ingredients (shortbread, caramel, and chocolate), it sounds as though these are the make-at-home version of the Twix™ candy bar (I’ll let you know).

Millionaire Shortbread Cookies

2 cups all-purpose flour
1-1/2 cups packed light brown sugar, divided
1 teaspoon salt, divided
2 cups cold butter, divided
1-1/2 teaspoons vanilla
1/4 cup light corn syrup
1 can (14 ounce) sweetened condensed milk
3/4 pound high-quality milk or dark chocolate

1. Preheat oven to 325 degree. Butter the bottom and sides of a 13 x 9 inch pan, layer the pan with parchment paper, and butter the paper.

2. To make the shortbread, measure the flour, 1/2 cup of brown sugar, and 1/2 teaspoon of salt into the bowl of a food processor and pulse until mixed. Add 1 cup of the butter in chunks and pulse until roughly mixed. Sprinkle in 1/2 teaspoon of vanilla; continue to process until the dough begins to form a ball. Remove from the processor and press evenly over the bottom of the pan. Bake for 35-40 minutes, turning the pan halfway through to brown evenly.

3. To make the caramel, melt the remaining 1 cup of butter over low heat. Stir in the remaining 1 cup of brown sugar, the corn syrup, and the condensed milk. Raise the heat to medium-low; bring to a boil, stirring constantly, for four minutes. Remove from the heat; stir in the remaining 1/2 tesapoon of salt, then 1 teaspoon of vanilla. Pour evenly over the crust; let cool.

4. Melt the chocolate, then pour it evenly over the caramel layer. Cool completely in the pan, the use the parchment paper to lift the shortbread out of the pan. Cut into squares.

Enjoy!

Source: the December 2011/January 2012 issue of AARP: the Magazine

A Chocolate (and Wicked?) Indulgence!

September 4, 2011

I have always considered chocolate a major food group and I can’t wait to try this deliciously sounding recipe (and may “labor” on Monday to create this confection).  I found this one (Salted Caramel Brownies) in the September issue of Cooking Light magazine.  As I read through the list of ingredients, some phrases that come to mind: death by chocolate, chocolate decadence, wicked indulgence, and diabetic coma.  Hmm, yummy!

Salted Caramel Brownies

Brownie Ingredients
3/4 cup all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
6 Tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
Cooking spray

Topping Ingredients
1/4 cup butter
1/4 cup packed brown sugar
3-1/2 Tablespoons evaporated fat-free milk, divided
1/4 teaspoon vanilla extract
1/2 cup powdered sugar
1 ounce bittersweet chocolate, coarsely chopped
1/8 teaspoon coarse sea salt

1. Preheat oven to 350 degrees.

2. To prepare brownies, weigh or lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next four ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 Tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan, lightly coated with cooking spray. Bake at 350 degrees for 19 minutes or until a wooden toothpick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

3. To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1-1/2 Tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

4. Combine 2 Tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.

Enjoy!

How About Caramel?

April 3, 2010

I am always on the lookout for new recipes. Here’s one that sounds and looks positively fabulous (straight out of the Better Homes and Gardens test kitchen) . . . Caramel, Chocolate, and Pecans . . . oh my!   I can’t wait to taste it (on Sunday, if I can wait that long)!

2 cups crushed vanilla wafers
6 Tablespoons of butter, melted
14 ounces vanilla caramels
5 ounce can evaporated milk
1 cup chopped pecans, toasted
2 packages (8 ounce) cream cheese, softened
1/2 cup of sugar
1 teaspoon vanilla
2 eggs
1/2 cup semi-sweet chocolate chips, melted
Caramel topping (optional)
Whipped cream (optional)

Preheat oven to 350 degrees. In a medium bowl, combine the crushed wafers and butter. Press onto bottom and about 2 inches up the side of a 9″ springform pan. Bake for 10 minutes and cool.

In a medium saucepan, combine the caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into the crust and sprinkle with pecans. Chill until needed.

In a large bowl, combine the cream cheese, sugar and vanilla. Beat with an electric mixer on medium speed until combined. Add eggs all at once and beat on low speed until combined. Stir in the melted chocolate and pour the mixture over the top of the caramel layer.

Bake for about 40 minutes (or until the center appears nearly set when gently shaken). Cool on a wire rack to 15 minutes. Cover and chill for 4 to 24 hours. Prior to serving, loosen crust from side of pan and remove pan. Garnish with additional melted chocolate, caramel topping, whipped cream, and chopped pecans.

Yum!

You’ll Go Bananas For This One!

April 13, 2009

This particular cheesecake is light yet very rich and delicious.  Perfect for Spring (or Summer).  Enjoy!

Bananas Foster Cheesecake

¾ cup all-purpose flour
½ cup finely chopped pecans
¼ cup packed brown sugar
¼ cup butter, melted, divided
2 teaspoons vanilla extract, divided
1 (8 ounce) package of cream cheese, softened
1 (3 ounce) package cream cheese, softened
¾ cup granulated sugar
1 tablespoon cornstarch
2 large eggs
1 cup mashed very ripe banana (about 2 large)
1 (8 ounce) container sour cream, divided
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons granulated sugar
¼ teaspoon granulated sugar
1 ripe banana
¾ cup caramel topping
2 tablespoons dark rum

Combine first four ingredients in a bowl; stir well. Stir in 1 teaspoon vanilla. Press pecan mixture onto bottom of a 7-inch springform pan; set aside.Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add ¾ cup sugar and cornstarch, beating well. Add eggs, 1 at a time, beating after each addition. Stir in mashed banana, half the sour cream, lemon juice, remaining 1 teaspoon vanilla, 1 teaspoon cinnamon, and salt. Pour batter into prepared pan.

Bake at 350° for 1 hour or until center is set. Remove from oven, and set aside.

Combine remaining sour cream and 2 tablespoons sugar in a small bowl, stirring well. Spread over warm cheesecake, return to oven, and bake 10 more minutes. Cool on a wire rack. Cover and chill 8 hours.

Gently run a knife around edge of cheesecake to release sides of pan; carefully remove sides of pan. Combine ¼ teaspoon sugar and ¼ teaspoon cinnamon in a small bowl; sprinkle over cheesecake. Combine caramel sauce and rum in a small saucepan; cook over low heat until warm. Drizzle warm sauce over cheesecake, and serve with remaining sauce.