CARAMEL-SWIRL CHEESECAKE DESSERT
A rich ricotta-cream cheese filling, and a luscious caramel drizzle make this dessert from Gilda Lester of Millsboro, Delaware irresistible.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture. , Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined. , Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving.
Nutrition Facts : Calories 419 calories, Fat 31g fat (20g saturated fat), Cholesterol 137mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 0 fiber), Protein 8g protein.
CARAMEL SWIRLS
In my opinion, cookies are the best dessert to make...and to eat! With a crisp outside and chewy caramel filling, these are likely one of my very favorites. -Jan Smith, Star, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Beat in egg yolk and flavoring. Gradually beat flour into creamed mixture. Refrigerate 2 hours or until easy to handle., In a microwave-safe bowl, melt caramels; stir until smooth. Stir in cream cheese until blended; set aside. Divide dough in half. Roll each portion between two pieces of waxed paper to 1/4-in. thickness. Spread caramel mixture over dough to within 1/2 in. of edges., Roll up tightly jelly-roll style, starting with a long side. Wrap rolls in plastic wrap; refrigerate 4 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CARAMEL CHEESECAKE
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
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 SWIRL CHOCOLATE ICE CREAM DESSERT
Make and share this Caramel Swirl Chocolate Ice Cream Dessert recipe from Food.com.
Provided by gailanng
Categories Frozen Desserts
Time 6h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine whipping cream, condensed milk and vanilla in a large bowl or the bowl of your stand mixer. Whip together until medium peaks form. Add in the chopped chocolate and gently fold it in until evenly distributed.
- You can use your favorite caramel recipe or store-bought caramel. If using rum, pour it into the caramel and mix together until fully combined.
- Add half of your ice cream mixture into a freezer-safe container. Drizzle half of the caramel over top and using a knife, swirl it through the ice cream. Pour the other half of the ice cream mixture over top and drizzle the remaining caramel over top. Again, use a knife to swirl it through the ice cream.
- Place in the freezer for at least 6 hours until firm. Remove from the freezer for about 10 minutes so that it softens enough to scoop.
Nutrition Facts : Calories 651, Fat 48.2, SaturatedFat 30, Cholesterol 158.5, Sodium 173.2, Carbohydrate 51.5, Fiber 1.9, Sugar 36.5, Protein 8.9
CHOCOLATE CARAMEL SWIRL
Icy Strawberry Daiquiri is topped with swirls of chocolate and caramel, and garnished with a fresh strawberry. This cocktail can double as a dessert!
Provided by Allrecipes Member
Yield 5
Number Of Ingredients 6
Steps:
- Blend together BACARDI® Mixers Strawberry Daiquiri mix, BACARDI® Rum and ice for 45 to 60 seconds or until uniform.n
- Pour daiquiri in glass and swirl chocolate and caramel on top.n
- Garnish with strawberries.n
Nutrition Facts : Calories 311.2 calories, Carbohydrate 47.1 g, Cholesterol 0.2 mg, Fat 3.7 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 68.3 mg, Sugar 33.8 g
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Servings 1Total Time 4 hrsCategory Tags
- Beat butter and sugar in large mixer bowl until light and fluffy; blend in eggs and vanilla. Combine flour, 1-1/4 teaspoons baking soda and salt. Stir together buttermilk and caramel syrup; add alternately with flour mixture to butter mixture. Remove 1 cup batter and place in small bowl; pour remaining batter into prepared pan. Stir chocolate syrup, cocoa and remaining 1/4 teaspoon baking soda into reserved 1 cup batter; pour over batter in pan. Do NOT MIX.
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