Best Caramel Swirled Cheesecake Recipes

Caramel Swirled Cheesecake image

Provided by Chef mariajane

Categories Cheesecake

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

1 (250 g) package cream cheese, softened
1/3 cup granulated sugar
4 cups frozen whipped topping, thawed
1 cup caramel topping or 1 cup butterscotch topping
1 prepared graham cracker crust (9-inch)

Steps:

Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in whipped topping (save 1 cup for garnishing). Add 1/4 cup of carmael or butterscotch topping to mixture and mix thoroughly. Spoon mixture evenly into crust. With a knife, make 3 deep "s" shape channels in the cream mixture and fill each channel with carmael or butterscotch topping. With the knife draw 2 more channels in the opposite direction to swirl the filling and create a marble effect.
Spread reserved whipped topping evenly on top. Decorate with caramel or butterscotch topping. Refrigerate until set, about 2 hours.
TIPS: Spread a thin layer of caramel or butterscotch onto the graham crust before spooning the rest of the filling on to the crust.

Nutrition Facts : Calories 511.4, Fat 27.9, SaturatedFat 16.6, Cholesterol 34.8, Sodium 415.6, Carbohydrate 64.3, Fiber 0.8, Sugar 28.5, Protein 4.7

Swirled Pumpkin Caramel Cheesecake image

Provided by Samantha Ackley

Categories Cakes

Time 1h15m

Number Of Ingredients 11

graham cracker pie crust
FILLING
4 8-ounce packages cream cheese, room temperature
1 2/3 c sugar
1 1/2 c canned solid pack pumpkin
9 Tbsp whipping cream
1 tsp ground cinnamon
1 tsp ground allspice
4 large eggs
4 Tbsp purchased caramel sauce
1 c sour cream

Steps:

1. Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
2. Add pump- kin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
3. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
4. Trans- fer cheesecake to rack and cool 10 minutes.
5. Run small sharp knife around cake pan sides to loosen cheesecake.
6. Cool. Cover tightly and refrigerate overnight.
7. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
8. Press down firmly on edges of cheesecake to even thickness.
9. Pour cream cheese mixture over cheesecake, spread- ing evenly.
10. Spoon caramel sauce in lines over cream cheese mixture.
11. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and re- frigerate.)
12. Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
13. Pipe decorative border around cheesecake and serve.