New York Cheesecake with Salted Caramel Sauce

 I made this for CHRISTmas 2013... it is AWESOME!!! it's a keeper!!

New York Cheesecake with Salted Caramel Sauce

Ingredients

CRUST

2 cups  finely ground graham crackers crumbs (about 30 squares) ( I buy the crumbs)

1/4 cup sugar

1/2 cup butter, melted (1 stick)

FILLING

4- (8) oz blocks cream cheese, room temperature

1 cup sugar

4 eggs

1 1/2 tsp vanilla extract

1 cup sour cream

top with Salted Caramel Sauce (recipe below)

Directions

1. To prepare crust: 

In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, use your finger or the smooth bottom of a glass. Refrigerate the crust while preparing the filling

2. To prepare filling: 

In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and the lemon zest. Blend in the sour cream. The batter should be well mixed, but not over beaten. (Over beating incorporates to much air and will cause the cake to puff when baking, then fall and crack when cooling.) Pour filling into the crust-lined pan and smooth the top with a spatula.

3. To prepare water bath: 

Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the spring form pan. Carefully set the cake pan in the large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

4. Preheat oven 325, decrease oven to 300 bake for 1 hour 20 min. The cheesecake should jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cakes center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheese cake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut. Or with a piece of dental floss

Salted Caramel Sauce

Ingredients

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons butter

1 teaspoon kosher salt

Directions

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the butter, and salt and simmer at a low boil an additional 5-7 minutes until thickened to the consistency to of your liking. Transfer the caramel sauce to a dish or canning  jar to cool.

*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving

Caramel Apple Cream Cheese Cookie Bars

found this here.... http://picky-palate.com/2009/09/10/caramel-apple-cream-cheese-cookie-bars/



Caramel Apple Cream Cheese Cookie Bars

3 Tablespoons melted butter

3 Cups Golden Graham Cereal, ground in food processor

1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts

8 oz softened cream cheese

1/4 Cup sugar

1 teaspoon vanilla

21 oz can apple pie filling

1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)

9.5 oz Kraft Caramels

1/2 Cup half and half

1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.

2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired). Next top with remaining cookie dough, breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.

9 squares

WW Cherry Cheesecake Fluff

oh this sounds yummy

Created by Halfmysize.com,
Serves 6

20 ounces light cherry pie filling
8 ounces fat free whipped topping
1 oz. sugar free, fat-free instant cheesecake pudding mix


Methods/steps
In a large mixing bowl, combine cherry pie filling and cheesecake pudding mix; mix well. Fold in whipped topping. Refrigerate at least 30 minutes before serving.

Nutrition Information per serving:
144 Calories; 0g Fat (0.0% calories from fat); trace Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 Fruit; 0 Non-Fat Milk; 1 Other Carbohydrates.

Chocolate Peanut Butter Cheesecake Lollipops

found this recipe here
http://savvima.com/2010/05/11/chocolate-peanut-butter-cheesecake-lollipops/



Ingredients:

Cheesecake-
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter

Chocolate-
5 tablespoons butter
12 ounces semisweet or bittersweet chocolate chips

Directions:

1. Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

2. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

3. Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate overnight.

4. Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

5. Meanwhile, put the butter and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly.

6. Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks.

Reese’s Peanut Butter Cup Cheesecake

found this recipe here and I can't wait to try it!! I'm sure my new Grandson (Brandon) would love it!! Reese’s Peanut Butter Cup Cheesecake http://www.mikelesiuk.com/2009/11/reeses-peanut-butter-cup-cheesecake/

•Oreo Cookie Crust
•5 cups crushed Oreo cookies
•1 cup peanuts
•1 stick (1/2 cup) butter, melted
•Filling
•2 lbs softened cream cheese
•5 eggs
•1.5 cups brown sugar
•1 cup smooth peanut butter (I used Kraft, not natural)
•1/2 cup whipping cream
•1 tsp vanilla extract
•12 Reese’s Peanut Butter Cups, broken into quarters
•Topping
•5 oz semi-sweet chocolate
•1/4 cup sour cream
•More Reese’s Peanut Butter Cups (4-5? However many you want, I guess.)
Directions:
Oreo Crust:
1. Throw peanuts in a blender ’til they’re really small (not fine, but small). Combine the crushed Oreos and the ground peanuts with the stick of melted butter. Note: At this stage, I actually needed more butter because my crust seemed a bit dry. So about 1 stick + 2 tablespoons total.
2. Pat the crust mixture into 10-inch round springform pan. You should have enough to go up the sides.
Reese’s Cheesecake Filling:
3. Beat cream cheese until smooth.
4. Add eggs one at a time. Keep beating the eggs / cream cheese.
5. Add the sugar, the peanut butter and the whipping cream. Keep mixing.
6. Stir in the vanilla, and fold in the Peanut Butter Cups with a spatula.
7. Pour the filling into the prepared crust.
8. Cover the bottom of the springform pan with tin foil. You’re going to place it in water, so try and make it air tight. Place the springform pan into a larger baking pan, and fill the larger pan with hot water, such that the water comes about an inch up the sides of the springform pan.
9. Bake at 275 degrees F for 90 minutes, or until firm and lightly browned. Place it in the fridge.
Cheesecake Topping:
10. Melt the chocolate and the sour cream in a microwave in 20 second bursts, stirring constantly. Once it’s all melted and smooth, spread it over the cheesecake with a spatula. Drop broken up Reese’s Peanut Butter Cups on top. Or add Oreos. Or a bunch of Snickers bars and peanuts. Really, the world is your oyster.

Finally: Refrigerate the entire cake at least 4 hours. Then serve in extremely thin slices.

Citrus Mini Cheesecakes

Need nibbles for a crowd? Cheesecake bars stir together in minutes and satisfy palates with a citrus twist.

Prep Time
15 Minutes

Total Time
1:55 Hr:Mins

Makes
60 mini cheesecakes


Crust
1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1 teaspoon grated lime, lemon or orange peel
1/3 cup firm butter or margarine

Filling
3 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
2 tablespoons Original Bisquick® mix
1 teaspoon grated lime, lemon or orange peel
1 1/4 cups milk
3 tablespoons lime, lemon or orange juice
1 teaspoon vanilla
3 eggs
Citrus peel, if desired


1.Heat oven to 375°F. In medium bowl, stir crust ingredients except butter. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until mixture looks like coarse crumbs. Pat on bottom of ungreased 15x10x1-inch pan. Bake 10 minutes.

2.Meanwhile, in large bowl, beat cream cheese, 1 1/2 cups sugar, 2 tablespoons Bisquick mix and 1 teaspoon lime peel with electric mixer on medium speed until blended and fluffy. On low speed, beat in milk, lime juice, vanilla and eggs until blended. Beat on low speed 2 minutes longer. Pour over partially baked crust.

3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate until ready to serve. For mini cheesecakes, cut into 10 rows by 6 rows. Garnish with citrus peel. Store covered in refrigerator.

Makes 60 mini cheesecakes

Chocolate Peanut Butter Cheesecake

Found this recipe here http://whatscookingamerica.net/Cake/pbcheesecake.htm

CRUST:
1 1/2 cups (about 22 cookies) cream-filled chocolate cookie crumbs, including the filling*
3 tablespoons butter, melted

* I use Oreo cookies

Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease (butter) a 9-inch springform pan.

In a food processor, whirl cookie crumbs to fine crumbs. Add butter; whirl 5 to 10 seconds more

Place crumb mixture onto bottom of prepared pan being careful not to get crumbs on sides of pan. Press crumb mixture firmly and evenly over the bottom. Bake 10 minutes. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature.

FILLING:
2 (8-ounce) packages cream cheese, room temperature*
1 1/2 cups granulated sugar
1 cup creamy peanut butter
5 eggs, room temperature
1/2 cup sour cream
2 tablespoons freshly-squeezed lemon juice
1 cup semi-sweet chocolate chips

* To quickly bring cream cheese to room temperature, place unwrapped package(s) in a microwaveable bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. Do not let it melt or get warm. Refrigerate if it does.

NOTE: Use a conventional (regular) oven rather than a convection oven in baking your cheesecake. The forced hot air from the convection oven causes too much browning and can often cause the center of the cheesecake to collapse.

In a large bowl, combine cream cheese, sugar, and peanut butter. Add eggs, one at a time, beating after each addition. NOTE: Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall.

Add sour cream and lemon juice. Add chocolate chips, mixing until blended into the mixture. Pour cheesecake mixture into prepared cookie crust, using the back of a spoon to spread evenly over the crust (this helps get rid of any extra air bubbles).

Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes, then lower own temperature to 300 degrees and bake another 70 minutes or until edges are light brown and center is almost set. NOTE: There should be no wet spots or liquid areas in the center of the cheesecake. Remember that a cheesecake continues to cook when it is removed from the oven.



How to prevent cracks in your cheesecake: When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack. To prevent this from happening, use an instant-read cooking thermometer to test its doneness. Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.



Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. remove from oven and cool completely on a wire rack. NOTE: A wonderful looking baked cheesecake (with no cracks), can crack as it sits on the cooling rack because the cake shrank during cooling and clung to the sides of the springform pan. To avoid this from happening, cool the cheesecake for only a few minutes, and then, using a paring knife, free it from the sides of the pan before allowing it to cool completely.

Prepare Chocolate Topping. Spread Chocolate Topping over cooled cheesecake. Let Chocolate Topping cool and set. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time).

To serve, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.

Makes 10 to 12 servings.


CHOCOLATE TOPPING:
1 cup sour cream
3/4 cup semi-sweet chocolate, melted
3 tablespoons powdered (confectioner's) sugar

In a medium bowl combine sour cream, melted chocolate chips, and powdered sugar.

Peanut Butter Fudge Cheesecake

I found this at http://aprilshomecooking.blogspot.com/


For the Crust:

32 Oreo cookies, finely crushed or ground in a food processor
5½ Tablespoons butter, melted
Pinch of salt



For the Fudge:

8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1 teaspoon vanilla extract
20 miniature peanut butter cup candies, unwrapped and roughly chopped



For the Cheesecake:

24 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs


For the Ganache Topping:

4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream



1. Preheat the oven to 325 degrees F (300 degrees F if you are using a dark or non-stick pan). Butter a 9″ springform pan and set aside.

2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I’ve found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.

3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.

4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.

5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.

6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.

7. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes. Garnish as desired




.

Frozen Peach Cheesecake

1/3 cup melted butter
1 1/4 cup graham wafer crumbs
1/4 cup sugar
2 regular packages cream cheese, softened
1 can sweetened condensed milk
1 tsp vanilla
2 tbsp lemon juice
3 to 4 cups canned peaches, drained
1 8 oz container Cool Whip

-combine melted butter, sugar and graham wafer crumbs. Press into the bottom of a 9 inch springform pan.

-in large bowl, beat cream cheese until fluffy and smooth. Beat in milk, vanilla and lemon juice.

-in food processor, blend peaches so they're chunky, not pureed.

-add to cream cheese mixture & stir until smooth.

-fold in Cool Whip.

-freeze several hours or overnight.

Key Lime Cheesecake

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24-oz. cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
2/3 cups key lime juice

Combine graham cracker crumbs with melted butter. Press into bottom and partially up the sides of a 9" springform pan. Refrigerate.

Combine cream cheese, sugar, lime peel and cornstarch in a large bowl, and beat with an electric mixer until smooth and fluffy. Beat in the eggs, one at a time blending just until smooth. Add key lime juice and finish mixing by hand. Do not over beat or cake will crack during baking. Pour batter into prepared crust.

Bake at 300º for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on the lower rack during baking.

Turn oven off and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate overnight, and up to three day.

White Chocolate & Raspberry Cheesecake

Crust
2 cups crushed Oreo cookies (leave the filling in, I use my food processor to mash them up fine)
2 tablespoons sugar
1/4 cup melted butter

Raspberry sauce
1 12 ounce package of frozen raspberries
2 tablespoons sugar
2 teaspoons corn starch
1/2 cup water

Filling
2 cups white chocolate chips
1/2 cup heavy cream
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
In a medium bowl, mix together cookie crumbs, sugar and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, sugar, cornstarch and water. Bring to a boil, and continue boiling for 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees. Melt the white chocolate with the heavy cream (I melt mine in the microwave at 50% power), stir it smooth.

In a large bowl, mix the cream cheese and sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and melted white chocolate. Pour half the batter into the springform pan over the crust. Spoon 3 tablespoons of the raspberry sauce on top. Pour the remaining batter over that, and spoon 3 more tablespoons of raspberry sauce on top. Swirl batter with a butter knife to create a marbled effect. Reserve remaining raspberry sauce for topping.

Bake for 55-60 minutes or until filling is just set. Turn off oven and let cheesecake cool inside to prevent cracking. Remove and let cool, then cover with plastic and refrigerate 8 hours before removing from pan. Top with remaining raspberry sauce and some chocolate curls.

Savor it, then pray for forgiveness

Peanut Butter Cheesecake

You might dress this up a bit with chopped Reese’s Peanut Butter Cups and a milk chocolate drizzle before serving.

2 cups Oreo Cookie crumbs
3-4 TBS butter, melted
1 TBS sugar
1/3 cup peanut butter (slightly melted until easily spreadable)
1 cup Milk chocolate chips

3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1/3 cup granulated sugar
2 TBS flour
3 large eggs
1 tablespoon vanilla extract
3/4 cup peanut butter

Preheat oven to 300° F. Grease 9-inch springform pan.
Fill an oven safe cake pan (I use a 9×9 pan) 3/4 full with warm water. Set on bottom oven rack while oven is preheating.

In a medium mixing bowl, combine Oreo crumbs and butter, stir to combine. Press onto bottom and 1 inch up side of prepared pan.
Bake in preheated oven for 10 minutes. Remove and increase oven temperature to 350.

Spread 1/3 cup softened peanut butter over the crust and evenly sprinkle the chocolate chips over the peanut butter layer. Set aside.

In a large mixing bowl beat cream cheese until creamy. Add sweetened condensed milk and peanut butter and beat until smooth. Add sugar and flour, beat to combine. Add eggs one at a time beating only to combine after each addition. When adding the third egg, also add the vanilla extract; beat until combined.

Gently pour batter evenly into prebaked crust, peanut butter and chocolate chips.
Bake in preheated oven for 45-60 minutes or until edge is set and center moves slightly. Watch carefully and do not overbake.

Shut oven off and allow cheesecake to cool in oven for 1-4 hours. Run a warm knife around edge of cheesecake after 1 hour.
Place in fridge to cool completely. (Remove the pan of water)
Allow to chill at least 24 hours before serving for best flavor and texture.