Caramilk Cheesecake Recipes
CARAMEL CHEESECAKE
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
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.
CARAMILK CHEESECAKE
I found this recipe in a magazine on my friends coffee table, and copied it not sure which magazine it was. I hope to make this for our Christmas table. My daughter loves cheese cake so much so that she drives 200 kilometres to Buffalo NY to the Cheese cake factory. Granted they are a good cheese cake but I wouldn't drive that far. So anyway now I make a different cheese cake every special occasion. The last one they thought I drove over and bought one. I hope this one turns out as good.
Provided by Marlitt
Categories Cheesecake
Time 1h20m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- .Preheat oven to 350 degrees.
- Place one rack in middle of oven an one rack in bottom 1/3 portion of oven.
- Combine crumbs and melted butter.( not sure I'll be using the full ½ cup butter, I'll start with ¼ if it hold together that will be great ill change it.).
- Press mixture into 10 inch spring form and bake for 10 minutes.
- Let cool completely.
- For the filling beat the cheese until smooth and add 1/3 cup liqueur, blend completely and then add the other ¼ cup.
- Mix in the brown sugar(I'm not going to be using that amount either, I'll start tasting the batter after 1/3 cup because there seems to be a lot of sugar in the ingredients this recipe).
- Add and mix well the sour cream.
- Beat in eggs mixing after each egg.
- Pour into crust and smooth out the top. I also pick up the spring form a few inches off the counter and drop the pan down a few times to get a more even distribution.
- Place the cake in the middle rack of the over.
- Fill a baking pan with some water( I usually fill the water level half way up and place it on the second rack in bottom 1/3 portion of oven under the cake. This will help to prevent cracking.).
- Bake for 1 hour.
- Turn off the oven leaving the cheese cake in the oven for another 30 minutes with the door slightly open.
- Remove cake from oven and place on a wire rack and cool to room temperature.
- Then place in fridge for 8 hours.
- Spread the Dulce de Leche on the top and sides.
- Place pieces of chocolate bar around edge of cake.
- Let stand 30 minutes.
- Whip the cream and pipe onto top.
Nutrition Facts : Calories 583.3, Fat 40.3, SaturatedFat 23, Cholesterol 166.1, Sodium 370.3, Carbohydrate 21.9, Sugar 21, Protein 6.9
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