Caramel Fudge Cheesecake Recipes

CARAMEL FUDGE CHEESECAKE

Steps:

• Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on). , Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cool. Remove sides of pan.

CARAMEL CHEESECAKE

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.

CARAMEL FUDGE CHEESECAKE

Steps:

• Combine brownie mix, 1/4 water, 1/4 cup oil and 1 egg. Stir with spoon about 50 strokes until well blended.
• Spread into a greased 9 inch springform pan.
• Bake at 350 degrees for 20 minutes.
• Cool for 10 minutes.
• In microwave, melt caramels with milk. Pour over brownie crust. Sprinkle with pecans.
• Combine the cream cheese and sugar; mix well.
• Add eggs, beating on low speed just until combined. Stir in melted chocolate.
• Bake at 350 degrees for 35 to 40 minutes.

CARAMEL FUDGE CHEESECAKE

Steps:

• 1. Combine brownie mix, 1/4 cup water, 1/4 cup oil and 1 egg. Stir with spoon about 50 strokes until well blended. Spread into a greased 9 inch spring form pan. Bake at 350 degrees for 20 minutes. Cool for 10 minutes.
• 2. In microwave, melt caramels with milk. Pour over brownie crust. Don't spread caramel mixture all the way to edge of cheesecake. Sprinkle with pecans.
• 3. Combine the cream cheese and sugar; mix well. Add eggs, beating on low speed just till combined. Stir in melted chocolate.
• 4. Bake at 350 degrees for 35-40 minutes. or until center is almost set. Cool on a wire rack for 10 minutes. Run a knife around the edge of pan to loosen; cool one more hour. Refrigerate overnight. Remove sides of pan.

PRALINE CHEESECAKE WITH HOT FUDGE CARAMEL SAUCE

Steps:

• Heat oven to 300°F Lightly grease sides only of 10-inch springform pan. Stir together all crust ingredients except 1/2 cup toffee bits in medium bowl. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
• Meanwhile, combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs; continue beating until well mixed. (DO NOT OVER BEAT.) Pour over crust. Bake for 65 to 70 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped.
• Loosen cheesecake from side of pan by running greased knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top. Cool 1 hour on cooling rack at room temperature. Refrigerate in pan, uncovered, until thoroughly chilled (3 to 4 hours). Cover; refrigerate until serving.
• Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes). Boil 3 minutes. Remove from heat.
• Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time.
• Just before serving, microwave sauce on HIGH, stirring every 30 seconds, until warm (30 seconds to 1 1/2 minutes).
• Loosen side of cheesecake by running knife around inside of pan. Carefully remove side of pan. To serve, dip knife in warm water for easier cutting. Clean knife after each cut. Serve sauce over cheesecake slices.

CARAMEL PECAN CHEESECAKE

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.

STICKY DATE CHEESECAKE SLICE WITH CARAMEL FUDGE SAUCE

Steps:

• Mix biscuit crumbs and melted butter in a bowl and then press into the base of a lined 9cm x 20cm loaf tin. Chill.
• Preheat oven to 160°C.
• Beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
• Beat in the egg.
• Stir through the chopped dates an the flour.
• Pour filling onto the prepared base and bake in a moderately slow oven (160C.) for 25 minutes or until just set. Cool in the oven with the door ajar. Chill.
• To make the caramel fudge sauce- combine the brown sugar, butter and cream in a small saucepan. Stir over a low heat for 5 minutes, or until thickened.
• Cut the cheesecake into thick slices and place onto serving plates. Drizzle with some sauce and serve with some extra cream or ice-cream if desired. Serve immediately.