Best Creamy Caramel Cheesecake Recipes

CREAMY VANILLA-CARAMEL CHEESECAKE

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.

CREAMY CARAMEL CHEESECAKE

Steps:

• Line the base and sides of an 8inch loose based cake tin with greaseproof paper.
• In a saucepan, melt the butter and stir in the Vanilla Essence. Add the Crushed Digestive Biscuits and stir to combine all the ingredients. Pour this mixture into the cake tin and press down to firm (I use a flat bottomed jar). Cool, then chill in the refrigerator.
• Put the Condensed Milk on a trivet in a pot. Cover the Can with boiling water and boil for 3 hours. Make sure the Can remains covered, adding boiling water if necessary. Remove from the pot and cool slightly.
• In a heavy based saucepan, pour in the Double Cream and empty in the boiled Condensed Milk. Over a very low heat, stir gently to combine the Milk and Cream until you have a smooth mixture. Do not allow it to boil, remove from the heat if this looks likely.
• Once you have a smooth mixture, increase the heat and continue stirring gently until it boils. Simmer for a few minutes, stirring gently, then pour into a large bowl. Allow to cool, then chill.
• Using an electric whisk, whisk until the mixture has doubled in size( this can take up to 10 minutes). Pour this mixture onto the Biscuit base and smooth, then chill in the refrigerator for 1-2 hours to firm.
• Remove from the cake tin and serve in slices.

CREAMY VANILLA-CARAMEL CHEESECAKE

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.