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Caramel-Swirl Cheesecake Dessert

 Caramel-Swirl Cheesecake Dessert
A rich ricotta-cream cheese filling, and a luscious caramel drizzle make this dessert from Gilda Lester of Millsboro, Delaware irresistible.
12-15 ServingsPrep: 40 min. Bake: 40 min. + chilling


  • 1/2 cup butter, softened
  • 3 tablespoons sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/3 cup flaked coconut, lightly toasted
  • 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 McCormick® Pure Vanilla Extract
  • 3 eggs, lightly beaten
  • 1/3 cup caramel ice cream topping


  • 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.

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Caramel-Swirl Cheesecake Dessert (continued)

Directions (continued)

  • 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.