Caramel-Swirl Cheesecake Dessert Recipe

Caramel-Swirl Cheesecake Dessert Recipe photo by Taste of Home

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A rich ricotta-cream cheese filling, and a luscious caramel drizzle make this dessert from Gilda Lester of Millsboro, Delaware irresistible.

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Caramel-Swirl Cheesecake Dessert Recipe

Prep: 40 min. Bake: 40 min. + chilling

Yield: 12-15 Servings

40 40 80

Ingredients

1/2 cup butter, softened
3 tablespoons sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup flaked coconut, lightly toasted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup ricotta cheese
3/4 cup sugar
2 tablespoons all-purpose flour
1 cup heavy whipping cream
3 teaspoons vanilla extract
3 eggs, lightly beaten
1/3 cup caramel ice cream topping

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture.
Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack.
For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined.
Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving. Yield: 12-15 servings.

Originally published as Caramel-Swirl Cheesecake Dessert in Taste of Home October/November 2007

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Caramel-Swirl Cheesecake Dessert

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(1-1) of 1 reviews

Reviewed on May. 11, 2012 by grace113

This was fantastic! I made it for a friend at work and there wasn't one tiny morsel left. My only recommendation is if you want a really caramel-y flavor, either increase the amount of caramel OR omit it from the recipe & serve it on the side to top the cheesecake with.

The texture & taste was great! I will absolutely make it again. And use the cheesecake as a base to experiment with (like with fruit or chocolate swirl?!)