Caramel Apple Crisp Cheesecake

This beauty has a Graham Cracker Crust. For those that are unsure what that is, it’s a simple digestive biscuit that stars in many dessert recipes. We have a Graham Crackers recipe on our site if you prefer to make your own. The filling is made of simple ingredients that include cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla. You’ll need to allow around 20 minutes prep time and 40 minutes to bake. You will also be refrigerating overnight so be sure to allow additional time.

Ingredients:

• Graham/Oats Crust:
• ¼ cup brown sugar
• 1 cup graham cracker crumbs
• ¾ cup rolled oats
• ½ cup melted butter
• Cheesecake:
• 2 8oz package softened cream cheese
• 2 tbsp corn starch
• ¼ cup brown sugar
• ¼ cup white sugar
• ⅛ tsp ginger
• 2 tsp vanilla extract
• ½ tsp cinnamon
• Apple Crisp Topping:
• ¼ cup all purpose flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• 2 tbsp coconut oil
• 2 medium to large apple, peeled and thinly sliced
• Caramel Topping, if desired

Directions:

1. Preheat your oven to 350F.
2. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
3. Press inside the bottom of a 9 or 10 inch springform pan.
4. Bake for 5 minutes. Remove from oven to cool.
5. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
6. Once well combined, pour on top of your graham cracker/oat crust.
7. To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.
8. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
9. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.

Source:  cakescottage.com

Pecan Cheesecake Pie

The nutty topping on this pecan cheesecake pie adds a nice crunch to the characteristic creaminess of this popular dessert.

Ingredients:

1/2 (15-oz.) package refrigerated piecrusts

1 (8-oz.) package cream cheese, softened

4 large eggs, divided

3/4 cup sugar, divided

2 teaspoons vanilla extract, divided

1/4 teaspoon salt

1 1/4 cups chopped pecans

1 cup light corn syrup

Directions:

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

Source: southernliving.com / recipes.com

Carrot Cake Cheesecake

This Carrot Cake Cheesecake is a delicious copycat recipe from ‘The Cheesecake Factory’. You’ll love the sensational combination of carrot and cheesecake and it’s a dessert that will be much requested. Scroll our page and be sure to check out the ‘Best Carrot Cake’ Recipe too. It’s hugely popular and gets rave reviews!

Ingredients:

Carrot Cake: 

1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots) 

Cheesecake:

Three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract 

Sour Cream Topping: 

1/2 cup confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt

Directions:

For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.

For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
 
Source: Food Network Kitchens 

Caramel Apple Blondie Cheesecake

This Caramel Apple Blondie Cheesecake is pure caramel apple heaven, I kid you not. It’s an apple spice blondie filled with apples, topped with a no bake caramel cheesecake, topped with cinnamon apples and even more caramel sauce

Ingredients:

Yield: 9 inch cheesecake

Apple Spice Blondie :

 

3/4 cup butter

1 1/2 cup brown sugar

3 tsp vanilla

1 egg

1 egg white

1 1/2 cup flour

1/2 tsp cinnamon

3/4 tsp apple pie spice

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 apple, chopped

Caramel Cheesecake:

 

16 oz cream cheese, room temperature

1/2 cup sugar

1/2 cup brown sugar

3/4 cup caramel sauce*

1/2 tsp apple pie spice

4 oz cool whip

Cinnamon Apples:

 

1 1/2 apples, thinly sliced

2 tsp lemon juice

pinch of nutmeg

1 tsp cinnamon

4 tbsp brown sugar

1 tbsp butter

Cinnamon Whipped Cream:

 

1/2 cup heavy whipping cream

1/4 cup powdered sugar

1/4 tsp cinnamon

Directions:

1. Line the bottom of a 9 inch spring form pan with parchment paper and grease the sides. Preheat oven to 350 degrees.

2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.

3. Add brown sugar and whisk to combine.

4. Add the vanilla, egg and egg white and whisk until incorporated

5. In another bowl, combine dry ingredients.

6. Slowly add dry ingredients to wet ingredients until combined.

7. Fold in finely chopped apples.

8. Pour batter into spring form pan and bake for 30-33 minutes.

9. Allow to cool for about 5 minutes, then remove to finish cooling.

10. Make the caramel sauce and allow to cool completely.

11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.

12. Add about 3/4 cup of caramel sauce and apple pie spice and mix until combined.

13. Fold in Cool Whip.

14. Place blondie back into the spring form pan.

15. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.

16. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.

17. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.

18. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.

19. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.

20. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.

21. Add powdered sugar and cinnamon and whip until it you get stiff peaks.

22. Pipe whipped cream around edges of cheesecake.

23. Drizzle more caramel sauce over finished cheesecake, if desired.

*recipe for caramel sauce makes about 1 1/2 cups worth of caramel. I made a whole recipe and used about half of it in the cheesecake and then drizzled more over the top of the cheesecake. You'll end up with leftover caramel.

Source: lifeloveandsugar.com

Caramel Apple Cheesecake

Ingredients:

For the Crust:

• 250g/0.5 lb packet plain biscuits or a cheesecake crust
• 75g/2.6oz unsalted butter
• 1/2 teaspoon ground cinnamon

For the Cheesecake:

• 1 1/2 tablespoons butter
• 2 granny smith apples, peeled, cored and cut in cubes
• 3 tablespoons brown sugar
• 1 teaspoon vanilla bean paste
• 1/2 teaspoon cinnamon
• 600g/1.3lbs cream cheese at room temperature
• 125g/4.4ozs brown sugar
• 4 eggs
• 2 teaspoons cornflour

For Butterscotch Sauce:

• 75g/2.64oz butter, cubed
• 2/3 cup brown sugar
• 150ml/5 fl oz thickened cream

Directions:

Step 1 - Preheat the oven to 160C fan forced. Add butter into a medium saucepan and cook apples with brown sugar and cinnamon gently until starting to become tender but not soggy. Stir in vanilla and cool. You could also use tinned apple pie filling with some added vanilla if you wish.

Step 2 - Blitz the biscuits and cinnamon in a food processor until crumbled finely. Add butter until it comes together. Press into a greaseproof paper lined 20cm diameter springform pan and place in the fridge while you do the filling (if you also line the sides with greaseproof paper it’s much easier to remove).

Step 3 - Put a kettleful of water on the boil. In the cleaned food processor beat the cream cheese, brown sugar and cornflour until smooth. Add eggs one at a time.

Step 4 - Place cooked apples on the bottom of the cheesecake. Pour over the cream cheese mixture. Put 2 layers of foil around the tin to prevent any water from the water bath from getting in. It's useful to have that wider foil for this task if you have it. I didn't and it was still ok though.

Step 5 - Place tin in a deep baking dish and pour filling into the foil lined tin. Then pour the boiling water around the cheesecake so that it sits in a bath being careful not to splash any on the cheesecake itself.

Step 6 - Carefully transfer to the oven and bake for 1 1/4 hours although you may want to check at 1 hour. The outside should be set and the inside with a hint of wobble which will firm up in the fridge. Remove the foil and cool on a wire rack and when cold, place in the fridge overnight covered with cling film.

Step 7 - Make butterscotch sauce: Place butter, sugar and cream into a saucepan over low heat. Stir until butter has melted. Simmer gently for 5 minutes without stirring. Remove from heat. Allow to cool for 20 minutes or until thickened.

Step 8 - Unclip the springform tin and unmould from the edges. Place on a serving plate (I always leave the cheesecake on the springform base) and then drizzle over with the butterscotch sauce.

Source: notquitenigella.com

Caramel Toffee Crunch Cheesecake

Ingredients:

Crust:

3 cups graham cracker crumbs  (about 2 packages crushed graham crackers)
1/2 cup toffee bits (I used the kind of Heath that has some chocolate on it)
pinch salt
1/2 cup brown sugar
2 sticks butter (1 cup), melted
1 1/4 chocolate chips

Filling:

3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup caramel topping (recipe below)
4 eggs, lightly beaten
 

Topping:

1 cup whipping cream
3 tablespoons powdered sugar
1/2 cup caramel
1/2 cup toffee bits, plus more for garnish (again, I used the chocolatey heath bits)
 

Homemade Caramel Sauce:

1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream 

 

Directions:

Crust:

Preheat the oven to 300º. Combine everything except the chocolate chips. Press into a springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet (just in case it drips). Bake for about five minutes or until the chocolate chips are melty. Smooth them out with an offset spatula. Throw it in the freezer while you prepare the filling.

 

Filling:

 

Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and beat well. Add the eggs and beat just until combined. Pour into chilled crust. Wrap the spring form pan with a couple of wet dishtowels (this helps the cheesecake to cook more slowly and evenly). Bake for 1 hour and 20 minutes. The center will still be jiggly, but never fear, it shall set in the end. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes (this helps the cheesecake to cool more slowly and evenly and prevents cracking). Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
 

Topping:

 

Beat the whipping cream and sugar in a chilled bowl until stiff peaks form.
Combine the caramel and1/2 cup of toffee. Place small chunks all over the top of the chilled cheesecake and carefully them spread them together (it will be pretty thick, so don't just plop it all on thinking you'll be able to spread it out). Pipe some whipped cream along the edge and garnish with more toffee bits. Slice with a large wet knife for cleaner slices.

 

Homemade Caramel Sauce:

 

In a medium sauce pan, combine the sugar and syrup. Don't leave out the syrup, it helps prevent the caramel from crystallizing. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup. 

 

Source: yammiesnoshery.com

Strawberry Cheesecake

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup of sugar
• 1/2 stick butter, melted
• 2 packages cream cheese, softened
• 3/4 cup of sugar
• 1 Tbsp. All-purpose flour
• 2 large eggs
• 2 tsp. Vanilla extract
• 1/2 cup of sour cream
• 1 (21-ounce) can Duncan Hines® Comstock® or Wilderness® Strawberry Pie Filling & Topping

Directions:

1. Preheat oven to 300°F.
2. Spray a 9-inch spring form baking pan.
3. Combine the crumbs, sugar and butter in a small bowl.
4. Pour crumbs into the prepared pan and press down packing the crumbs tightly.
5. Combine the cream cheese, sugar and flour in a bowl and mix until smooth.
6. Add by hand one egg at a time slowly until fully incorporated and smooth.
7. Add sour cream and vanilla mix until incorporated.
8. Pour the batter onto the pressed crust.
9. Bake 45-60 minutes or until set. Turn off oven let sit in cooling oven for 15 minutes
10. Remove from oven and cool completely.
11. Pour filling on top of cake and serve.

• Hands-On Time: 20 Minutes
• Total Time: 1 Hour 30 Minutes
• Servings: 12 slices
• Difficulty: Worth the Effort
• Rating:    

Source: duncanhines.com

Caramel Cheesecake Jars

You won’t be able to resist these delicious Salted Caramel Cheesecakes in a Jar and they’re NO BAKE! They’re easy to make and taste fantastic. They’re perfect for a party!

Ingredients:

Cheesecake:

2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) melted, unsalted butter
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can sweetened condensed milk
1/4 cup (roughly 1.5 lemons) fresh lemon juice
1 tablespoon vanilla extract

Salted Caramel:

6 tablespoons light corn syrup
1/2 cup plus 2 tablespoons granulated sugar
3 tablespoons unsalted butter
1/2 cup heavy cream
3/4 teaspoon coarse sea salt, plus more for garnish

Directions:

Start off by making the graham cracker crust for the cheesecake by putting graham crackers in a large plastic bag. Using a roller, crush the graham crackers until they become fine crumbs.

Pour crumbs into a small mixing bowl, and add sugar, then melted butter. Mix until combined.

Put crumbs in mason jar, and freeze for about 10 minutes, until the crust is solid. To press it down, use the back of an ice cream scoop. Leave in the fridge while making the cheesecake.

To make the cheesecake, beat the cream cheese with an electric mixer till it’s soft and creamy. Bit by bit, add in the condensed milk, making sure it’s fully integrated. Finally, add lemon juice and vanilla, making sure it’s fully mixed.  Remove the jars from the fridge, and add in cheesecake filling. Refrigerate for about 2 hours before adding the salted caramel.

After the cheesecake has been chilling, begin making the salted caramel. In a medium saucepan, gently warm the corn syrup (about medium heat). When it’s warm, stir in the sugar and let cook over medium heat, without mixing it. Keep an eye on the mixture, and when it changes to an amber color, remove it from the heat. Quickly stir in the butter. Add the cream in a steady stream while mixing with the other hand. Finally, add the sea salt, and stir until it’s melted. If the caramel becomes thick again, gently warm it on low heat until the salt is completely melted in. Let cool, but not so much that you can’t stir it.

Remove the cheesecakes from the fridge and pour caramel sauce over the cheesecake layers.

Sprinkle some sea salt for garnish, and voila! Complete.


Source: brit.co

Polka Dot Cheese Cake

Ingredients:

If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan.

Crust:

1 cup Graham crumbs

¼ cup cocoa

2 tbsp sugar

¼ cup melted butter

Filling:

16 oz softened cream cheese

½ cup sugar

2 eggs
2 oz dark chocolate, melted

1 tsp vanilla

2/3 cup sour cream

Directions:

Preheat oven to 300 degrees F.

Grease a 7 X 7 inch square pan and line it with parchment paper.

In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan.

Beat cream cheese until smooth.  Gradually add the sugar.  Scrape down the sides of the bowl.  Add the eggs one at a time on low speed.  Add vanilla and sour cream.  Scrape the sides of the bowl one more time and beat until smooth.  Reserve 1/2 cup of the cheesecake filling and set aside.

Melt the 2 oz of dark chocolate in a bain marie (a bowl placed over a pot of barely simmering water), or in a microwave on low temperature.  Stir the melted chocolate into the reserved 1/2 cup of cream cheese filling. 

Pour the plain batter into the pan, smoothing out to the edges.  To make the dots you will need a pastry bag fitted with a round tip.  Fill the pastry bag with the chocolate cheesecake mixture.  Gently press the tip of the bag into the smoothed out plain cheesecake and squeeze the bag forming a dot.  Place dots all over the cheesecake until the chocolate mixture is used up. 

Place in the oven and bake for 1 hour.  Turn off the oven and leave the cheesecake in the oven for an additional 1 hr.  Refrigerate for at least 24 hours.   Freeze if you wish for about 1/2 hour before cutting.  Use a knife dipped in hot water to help when cutting.
Source: bakersdaughter.typepad.com

Impossibly Easy Grasshopper Cheesecake Pie

• Prep Time: 10 minutes
• Total Time: 4 hour 30 minutes
• Servings: 10

Ingredients:

Cheesecake:

3/4     cup Original Bisquick® mix

3/4     cup sugar

1/4     cup green crème de menthe

3        eggs

2        packages (8 oz each) cream cheese, softened

1/4     cup miniature semisweet chocolate chips

Chocolate Ganache:

1/2     cup whipping cream

1        cup miniature semisweet chocolate chips 

 

Directions: 

• 1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• 2 In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
• 3 Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
• 4 In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

Expert Tips:

For a Crowd-Size Impossibly Easy Grasshopper Cheesecake, double all ingredients and use a 13x9-inch glass baking dish. Bake 30 to 37 minutes.

You can substitute crème de menthe-flavored syrup for the 3 tablespoons crème de menthe, but the mint flavor will be a bit milder.

Source:  bettycrocker.com

Pecan Pie Caramel Cheesecake

Ingredients:

Crust:

3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar

Filling:

3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping:

1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )

Directions:

Preheat oven to 325 degrees. In a large bowl, mix together all ingredients for the crust until moist. Press into a 10 inch spring form pan and set aside.

For the filling, in a stand mixer, whip cream cheese and sugar together until smooth. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.

Arrange pecan halves over top entire cheesecake a circle. Cover with plastic wrap and refrigerate until ready to serve. Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan. To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

*Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert. 

Source:  laurenslatest.com

Vanilla Walnut Pie

This pie is sort of a cross between pecan pie and cheesecake. A layer of smooth cream cheese is a perfect complement to the walnuts' satisfyingly sweet, nutty crunch.

Ingredients: 


1 refrigerated pie crust, (from 14.1-ounce package)
1 package (8 ounces) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
1/4 teaspoon salt
3 tablespoons of butter, melted
4 teaspoons McCormick® Pure Vanilla Extract, divided 1/2 cup light corn syrup
2 cups walnut pieces, toasted

Preheat oven to 350 degrees. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.

Beat remaining 2 eggs and 1/2 cup sugar with wire whisk in large bowl until very smooth. Add corn syrup, butter, remaining 3 teaspoons vanilla and salt; stir until well blended. Sprinkle walnuts evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake at 350 for 35 to 40 minutes or until just set in center. Cool completely on wire rack.



Source: McCormick
 

Cheesecake Caramel Chocolate Chip Cookie Bars

Ingredients:

 For the Cookie Dough Portion

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
2/3 cup chocolate chips (mine were mini chips)
1/3 cup caramel bits
1/3 cup toffee bits

For the Cheesecake Portion

1 8-oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees

 Prep a 9 x 13 pan by lining it with parchment paper.  Set aside.

Cream together the butter, sugars, salt and vanilla.  Beat in the egg, then the baking soda and flour.

Stir in the chocolate chips, caramel bits and toffee pieces.

Divide mixture in half.  Spread half of the dough evenly into the prepared pan.  I use my fingers to do this.  Set aside.

In a medium bowl, cream together the cream cheese and white sugar until fully blended.  Beat in the egg and vanilla.  Mix until completely smooth.

Pour and spread cheesecake layer over the pressed cookie dough layer.

Using your hands, press pieces of the remaining dough into flat discs.  Lay on top of the cheesecake layer.  You don't have to have the entire cheesecake layer totally covered.  In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.

Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.

Allow to cool completely before removing from pan by way of the parchment paper.

Once cooled and removed from pan, cut into twelve equal bars.

Store in refrigerator.

NOTE:  If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving.  The caramel bits harden up a bit in the fridge.

Source:  joyouslydomestic

Carrot Cake Cheesecake

Ingredients:

Makes one 9 or 10" cheesecake

Cheesecake:

• 16 ounces cream cheese (at room temperature)
• 3/4 cup granulated sugar
• 1 tablespoon flour
• 3 eggs
• 1 teaspoon vanilla

Carrot

Cake:

• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 generous pinch of salt
• 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
• 1 cup grated carrots
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts (I omitted)

Pineapple Cream Cheese Frosting:

• 2 ounces cream cheese, softened (I used 4 oz.)
• 1 tablespoon butter, softened
• 1 3/4 cups powdered sugar, sifted
• 1/2 teaspoon vanilla
• 1 tablespoon reserved pineapple juice (I used 2 Tbsp.)
• Dash of salt

Directions:

1. Grease a 9 or 9 1/2 inch spring form pan. Set aside. (I used a 10" pan so my baking time was slightly reduced)

2. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

3. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

4. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not marble with the knife.)

5.Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

6. For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Source: Jamhands

Key Lime Swirl Cheesecake Bars

Ingredients:

Crust:

2 cups graham crackers
8 tbsp (1 US stick) unsalted butter, melted

 Directions:



Preheat oven to 325 degrees. Line a 10×10
pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely.

Filling:

2 bricks (8 oz. each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs plus one large egg white
2 tbsp all purpose flour
1/2 cup sour cream
1 teaspoon vanilla extract
3/4 cup prepared lime curd, divided (recipe
below)

Liquid green food coloring

Liquid yellow food coloring

Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green. You will use a few drops of both green and yellow food coloring. Set lime curd aside.

Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth. Beat in eggs on low speed, 1 at a time. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust.

Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd across the previous mixture. Use skewer to swirl the mixtures together to create a marbleized effect. 

Bake for 35 minutes at 325 degrees F. Let cool completely in pan then refrigerate. Lift cheesecake out of the pan with parchment overhang. Cut into bars before serving.

Lime Curd:

8 tbsp (1 US. stick) unsalted butter,
softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
1/3 cup plus 4 tbsp. fresh lime juice

Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal.

Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees.

Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Hershey's Special Dark Truffle Brownie Cheesecake

Ingredients:

Ingredients for Brownie Layer:

6 tablespoons melted butter or margarine
1-1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Ingredients for Truffle Cheesecake Layer:

3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12 ounce package) Hershey's Special Dark Chocolate Chips, divided
1/2 teaspoon shortening (do not use butter, margarine, spread or oil)

Directions:

1. Heat oven to 350 degrees. Grease 9-inch springform pan.

2. For Brownie Layer, stir together melted butter, 1-1/4 cups sugar and 1 teaspoon vanilla. Add 2 eggs; stir until blended. Stir in flour, cocoa, baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie layer pulls away from sides of pan.

3. Meanwhile for Truffle Cheesecake Layer, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed in large bowl until smooth. Gradually beat in 4 eggs, heavy cream, 2 teaspoons vanilla and 1/4 teaspoon salt until well blended.

4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at Medium (50%) 1-1/2 minutes or until chips are melted and smooth when stirred. Gradually blend melted chocolate into cheesecake batter.

5. Remove Brownie Layer from oven and immediately spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.

6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at Medium 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake.

Red Velvet Cheesecake

Ingredients:

 Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

Red Velvet Cake: 


2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

Cream Cheese Frosting: 


2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Directions: 


Prepare the cheesecake layer: Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).

Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.

Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings

Carrot Cake Cheesecake with Salted Caramel and Whipped Cream!

Ingredients:

Preheat oven to 350 degrees. Make cheesecake mixture first by mixing the following ingredients and then set aside.

2 (8 oz) pkgs. cream cheese
2 eggs
1 cup sugar
1/4 cup flour

Carrot Cake:

2 cups coconut sugar (or use regular)
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 eggs
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound baby carrots, grated in food processor. 

Directions:

With a hand mixer, mix sugar, oil and vanilla. Then add eggs. Add flour, cinnamon, soda and carrots and mix until combined. Spray a 9-INCH spring form pan with coconut oil (or non stick cooking spray) and pour in half the carrot cake batter. On top of it, dollop mounds of cheesecake mixture using only half the mixture. Pour on the rest of the carrot cake batter. Top that layer with mounds of the cheesecake mixture and only gently swirl it in a drop.

Place pan on top of cookie sheet and bake for 65-75 minutes or until done. For the last 10-20 minutes put a foil tent loosely over the cake if it is getting too brown. Let cool completely before frosting.

Frosting:

1 1/2 cups powdered sugar sifted
4 ounces cream cheese
2 tablespoons butter
1-2 tablespoons sour cream


Directions:

Beat all ingredients on high until smooth and creamy. Spread on top of cake and then decorate with pecan halves, if desired. Chill and serve with whipped cream and salted caramel, of course!

BEST SALTED CARAMEL RECIPE-

2 cups sugar
1 2/3 cups heavy cream, warmed in microwave
2 tablespoons salted butter
3/4 teaspoons coarse sea salt

Directions:

Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.

Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel. Keep adding a drop at a time and keep stirring until all of the cream is mixed in. Be patient...you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. Makes 2 cups.

Cheesecake Cake Batter Dip

Ingredients:

8 oz package of cream cheese, room temperature
1/2 cup sour cream
1/2 cup white cake mix
1 cup powdered sugar
1 tsp vanilla extract
1/4 cup sprinkles
Graham Crackers for dipping

Directions:

Place cream cheese in your mixing bowl and beat on medium high speed for 3 minutes, or until it becomes light and whipped.

Bring speed down to medium and add the sour cream and vanilla, mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.

Serve cold with graham crackers, pretzels, or fresh fruit slices.