Caramel-Swirl Cheesecake Dessert |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 12 |
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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. Ingredients:
1/2 cup butter, softened |
3 tablespoons sugar |
1 teaspoon vanilla extract |
1 cup king arthur unbleached 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 king arthur unbleached 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.
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