Coffee Mates Vanilla Caramel Cheesecake Recipes

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CARAMEL CAPPUCCINO CHEESECAKE



Caramel Cappuccino Cheesecake image

A rich chocolate crust holds a silky smooth cheesecake infused with great coffee flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h50m

Yield 16

Number Of Ingredients 12

1 1/4 cups chocolate cookie crumbs (from 15-oz box)
1/4 cup butter or margarine, melted
2 tablespoons instant espresso coffee granules
2 teaspoons vanilla
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 teaspoon ground cinnamon
1/4 cup caramel topping
1 cup whipping cream
2 tablespoons powdered or granulated sugar
1/4 cup caramel topping

Steps:

  • Heat oven to 300°F. Wrap outside of 10-inch springform pan with foil. In small bowl, mix cookie crumbs and melted butter with fork. Press mixture evenly over bottom of pan. Refrigerate crust while preparing filling.
  • In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually add 1 1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add espresso mixture, cinnamon and 1/4 cup caramel topping; beat about 30 seconds or until mixture is well blended. Pour over crust in pan.
  • Bake 1 hour 10 minutes to 1 hour 20 minutes or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate 6 hours or overnight.
  • Remove side of pan. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spread whipped cream over top of cheesecake; drizzle 1/4 cup caramel topping over whipped cream.

Nutrition Facts : Calories 440, Carbohydrate 35 g, Cholesterol 140 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 29 g, TransFat 1 g

CREAMY VANILLA-CARAMEL CHEESECAKE



Creamy Vanilla-Caramel Cheesecake image

Betty Crocker's Diabetes Cookbook shares a recipe! Indulge in desserts and have diabetes? You bet, savor every last drizzle of caramel and crunchy pecans on creamy cheesecake!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h5m

Yield 16

Number Of Ingredients 9

15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)
2 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened
2/3 cup sugar
3 egg whites or 1/2 cup fat-free cholesterol-free egg product
2 teaspoons vanilla
2 cups vanilla low-fat yogurt
2 tablespoons Gold Medal™ all-purpose flour
1/3 cup fat-free caramel topping
Pecan halves, if desired

Steps:

  • Heat oven to 300°F. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
  • Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
  • Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
  • Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.

Nutrition Facts : Calories 175, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg

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