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Caramel-Swirl Cheesecake Dessert Recipe
Caramel-Swirl Cheesecake Dessert Recipe photo by Taste of Home

Caramel-Swirl Cheesecake Dessert Recipe

Publisher Photo
A rich ricotta-cream cheese filling, and a luscious caramel drizzle make this dessert from Gilda Lester of Millsboro, Delaware irresistible.
TOTAL TIME: Prep: 40 min. Bake: 40 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 40 min. Bake: 40 min. + chilling
MAKES: 12-15 servings

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

  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture.
  2. 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.
  3. 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.
  4. Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl.
  5. 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

Reviews for Caramel-Swirl Cheesecake Dessert

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Aug. 3, 2013

Subtle flavor, lighter texture but yummy. Must let sit up over night.

MY REVIEW
Reviewed May. 11, 2012

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?!)

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