caramel desserts

Caramel Apple Cupcakes made with a spiced apple cupcake topped with caramel icing. They melt in your mouth and are such a delicious apple dessert idea!

Caramel Apple Cupcakes

(195 grams) all purpose flour

tsp baking powder

cinnamon

nutmeg

tsp salt

(56 grams) unsalted butter, room temperature

(60 milliliters) vegetable oil

(52 grams) sugar

(112 grams) packed brown sugar

tsp vanilla extract

tbsp (43 grams) sour cream

eggs

(180 milliliters) milk

apple

(280 grams) unsalted butter, room temperature

(575 grams) powdered sugar

caramel sauce

caramel sauce, for drizzling

Apple slices,

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.

Combine the flour, baking powder , cinnamon, nutmeg and salt in a medium sized bowl and set aside.

Add the butter, oil and sugars to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

Add the vanilla extract and sour cream and mix until well combined.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until combined.

Slowly add the milk and mix until well combined. The batter might look a little curdled, but that’s ok.

Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Remove cupcakes from the oven and place on a cooling rack to cool.

To make the caramel buttercream, add the butter to a large mixer bowl and beat until smooth.

Carefully add about half of the powdered sugar and mix until smooth and well combined.

Add about 4 tablespoons of the caramel sauce to the frosting and mix until well combined.

Add the remaining powdered sugar and mix until smooth. Add additional caramel sauce as needed to get the right consistency and taste.

Pipe the frosting onto the cupcakes. Decorate with a drizzle of caramel sauce and apple slice

Cupcakes are best when stored well covered in the fridge for 2-3 days. Serve at room temperature.

https://content.jwplatform.com/videos/vPz18i0K.mp4

Caramel Apple Cupcakes made with a spiced apple cupcake topped with caramel buttercream. They melt in your mouth and are such a delicious apple dessert idea!

This Salted Caramel Cheesecake is the best you'll ever have! The caramel sauce is my favorite and you'll find that it isn't simply drizzled on top, but it's actually layered inside the cheesecake as well! It's smooth, creamy and delicious!

Easy Salted Caramel Cheesecake

(518 grams) sugar

tbsp (140 grams) salted butter, room temperature

tbsp (49 grams) all purpose flour, sifted

(268 grams) graham cracker crumbs

salted butter, melted

brown sugar

oz (678 grams) cream cheese, room temperature

(144 grams) light brown sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream

tbsp vanilla extract

Toffee bits

To make the caramel sauce, pour the sugar into an even layer in a large saucier pan.

2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.

3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
4.

Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
5.

Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
6.

Set about 1 1/2 cups of caramel sauce aside for topping. Add the flour to the remaining caramel and set that aside.
7.

To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. C

mbine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. B

ke the crust for 10 minutes, then set aside to cool.
10.

over the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
11.

educe oven temperature to 300°F (148°C).
12. Po

r the caramel sauce with the flour into the bottom of the crust and spread into an even layer.
13. To

make the cheesecake filling, beat the cream cheese, brown sugar and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
14. Ad

the sour cream and vanilla extract and mix on low speed until well combined.
15. Ad

the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
16. Po

r the cheesecake batter into the crust, over the caramel.
17. Pl

ce the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
18. Ba

e for 1 hour 45 minutes. The center should be set, but still jiggly.
19. Tu

n off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
20. Cr

ck the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21. Re

ove the cheesecake from the oven and remove the water bath and wrapping.
22. Re

rigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
23. Pr

or to serving, pour 1/2 a cup of the remaining caramel sauce over the cheesecake and sprinkle with some toffee bits. Serve cheesecake slices with the remaining cup of caramel sauce, for drizzling.
24. St

re cheesecake in the fridge. Cheesecake is best for 3-4 days.

I made this the night before thanksgiving - my first time ever attempting a cheesecake. The store was sold out of crockpot bags and despite three layers of foil, some water did seep it’s way in from the water bath, but thankful it still turned out PERFECT! Every thing about it is just spot on. My entire family RAVED  about it and the other thanksgiving desserts were left untouched! I had a great time making it and really appreciated the very specific direction. Thank you for this amazing recipe it will be one I use for years!! 

Mine came out great even though the power did go out while it was baking.  It just got a little brown on the top.  The crust with the caramel soaked in was my favorite part.  I loved being able to say that I made my own caramel.   In the filling, I added 1/2 a cup of heavy whipping cream.  This was a great recipe for my first time making a cheesecake.

Can you make two of these salted Carmel cheesecake in the oven at the same time or do you have to make it separately? Do you use regular bake or convention oven bake?  What brand or kind of toffee bits do you use?  Thank you!!

Followed the recipe to the letter, but I believe the top of the filling has gone a light brown colour, is this normal?

This is a great recipe especially the trick with the water bath! Thanks a lot for sharing this. My friends are addicted to this cake.

I made this cheesecake for my husbands birthday this week. After the first bite, he immediately closed his eyes and said “Mmm, this is the best cheesecake I have ever had”. It was also a hit with his co-workers the next day.  Thanks for a great recipe! 

I've made this twice now and making it again this upcoming weekend for a birthday party.  It's a HUGE hit!!!  Sooo good!!

This was amazing cheesecake, to quote my husband “this is the best cheesecake I’ve ever had” and my son “ I don’t really even like cheesecake but this is amazing”. Made it for my best friends birthday and she loved it too. I will make it again. 

Great recipe and directions. My first Cheesecake from scratch. For my son’s birthday. 
Thank you!

Hi, i find making your mini cheesecakes  fun for my family and friends so i would like to kindly ask if after making the batter with the ingredients above, i can dish them into muffin cups and bake them for 15min like your other mini recipes call for. Thank u. Hoping to make this for a party this weekend.

Thank u so much. that really helps. will add an additional 5min to the baking process. Will let u know how it goes

My go to when I want something sweet or to give to someone else to enjoy!

I love this recipe! I forgo the toffee and add sea salt to the top. I get requests for it often 💜

Love this recipe! I couldn't find the toffee bits where I live so I used chopped pistachios and everyone loved it. I also didn't do a bath, just put a baking pan with water on the rack under the cake. It came out perfect and the texture was so creamy! My first attempt at making caramel and have to say I was really happy with it, not as difficult as I thought it would be.

I made this a couple months ago. Literally amazing. I'm going to make it again today, but I want to add homemade Huckleberry sauce to it. They're like blueberries but wild.  I'm not going to adjust the recipe but will let you know how it turns out!

Can I divide or multiply this recipe? Or I have to follow it as it is?
Thank you Linsay
This recipe is awesome!

The caramel is addictive. I made the cheesecake last night, it was cooked all the way through but the entire cake seems really bouncy and after cooling had pulled away from the sides, is that normal? I am taking this cake to a barbeque....i did not alter a thing, i am just worried thats its more bouncy less dense?

I made this recipe for my grand daughter's 13th birthday. It was divine!!  I had to make the caramel twice because it just got too dark the first time. (Didn't throw away though because it will be great on vanilla icecream!) I have a smooth top stove which is different than gas so I adjusted the cooking time by the 30 seconds and it turned out smooth an buttery and just MMMMMM!! It was a big hit with the family! Wonderful recipe...THANKYOU!

Made this for my mother's birthday, my father is not the best baker so he asked for professionak help lol. I made an extra layer of toffee between the caramel layer and the main filling with blitzed up and toasted toffee, super easy recipe to do right, just sealing the tin is the hardest part, and I had some issues with the caramel sauce melting all the way through and the sides of the pan set up before I could fully incoporate the cream, but still had plenty of yummy sauce

Caramel Whipped Cream

(125 ml) brown sugar

(375 ml) 35% cream, warm

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In a saucepan, gently heat the brown sugar until it begins to melt. Stir gently until it is completely melted and become slightly darker.

Remove the pan from the heat and gradually add half of the cream. Beware of splattering. Return the pan to the heat and simmer, stirring until the caramel is almost completely melted. Add the remaining cream and bring back to a boil.

Strain to remove the caramel bits that have not melted. Cover and refrigerate overnight or about 8 hours. With an electric mixer, whip the desired amount of cream until stiff peaks form.

parle-t-on dans cette recette de crème épaisse 35% ou de crème à fouetter 35% ?

J'ai mis un peu d'eau dans la cassonade.J'ai mieux réussi.

Oh,j'avais omis,8 hres au frigo.
La crème est parfaite,aujourd'hui.

Ma crème n'a pas voulu fouetter...
Quelle est le problème.

je vais la faire pour paque avec mes crepes

Mon chum et moi avons trouvé la crème fouettée vraiment trop sucré, et il faut dire que nous avons tout les 2 la dent sucré ! Sa goûte vraiment le sucre à la crème et non le caramel.. Je suis un peu déçue :(

Débile sur une croustade bien chaude...


Wwwooooooowwww!!! J'ai fais des sandwichs à la crème glacée avec cette recette!:-)


Caramel Fudge Brownies are a rich and decadent layered dessert, with caramel and chocolate chips inside of the fudgiest brownies ever!!

Caramel Fudge Brownies (Fudgy Chocolate Recipe)

unsalted butter

sugar

cocoa powder

vanilla extract

all-purpose flour

baking powder

salt

milk chocolate chips

Kraft caramels

evaporated milk

Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper, set aside.

Unwrap caramels and place in a saucepan with the evaporated milk. Heat over medium, stirring frequently, until caramels are fully melted and incorporated with the milk. (5-10 minutes)

Meanwhile, place butter in a large microwave safe mixing bowl, melt completely.

Add sugar, cocoa, vanilla and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.

Spread half of the brownie batter into prepared baking dish.

Spoon melted caramel over the brownie batter and use a silicone spatula to spread as best you can without mixing caramel into the brownie base.

Spoon the remaining brownie batter over the caramel layer.

Bake for 25 minutes or until a toothpick comes out clean. Allow to cool completely before cutting.

Brownies will keep at room temperature for 3-4 days or in an airtight container in the refrigerator for up to one week. Freeze for up to 3 months.

I used milk in this recipe, and it came out absolutely lovely. They were chewy, moist, and VERY delicious. I am going to keep this recipe in the front of my dessert book!

A sweet, salty, and crunchy combination that&#39;s totally irresistible--you&#39;ll love these super easy Caramel Cracker Bars!

Caramel Cracker Bars

butter

graham crackers

vanilla

butterscotch chips

peanut butter

Line a 9x13 baking dish with parchment paper, with the ends hanging over the edge of the pan. This will make it easier to remove the bars for cutting. I prefer a 9x13 baking pan with straight sides for this recipe--it really helps with laying out the crackers evenly without having to make any extra cuts. You can also use a 10x15 jellyroll pan if you have one, you'll just need a few more crackers.

Lay out club crackers evenly across the bottom of the pan. If you use a pan with straight sides, it's 3 rows of 9 crackers = 27 per layer. If you're using a glass or rounded edge pan, or a jelly roll pan, you may need to trim crackers down so they'll fit.

Crush the graham crackers, and add to a large pot along with the butter, brown sugar, and evaporated milk. Bring to a boil, the boil for 7 minutes, stirring constantly. Stir in vanilla.

Pour half of the caramel on top of the first cracker layer, then place a second layer of crackers on top of the caramel.

Pour the second layer of caramel, then third (and final) layer of crackers on top.

In a microwave-safe bowl, melt the chocolate chips, butterscotch chips, and peanut butter. Start with 1 minute, stir well, then add 10 second intervals as needed. Stir until smooth.

Pour chocolate mixture on top of crackers, and spread evenly. Refrigerate until firm.

Take the edges of the parchment paper that's hanging over the sides, and remove treats from the pan. Use a sharp knife to cut into bars.

I’ve made these two times, and they are fantastic! Excellent directions. Bars come together very quickly. Malton flaky salt finish is a must for me. Thanks so much!

https://content.jwplatform.com/videos/9KVkiWI6.mp4

A sweet, salty, and crunchy combination that's totally irresistible--you'll love these super easy Caramel Cracker Bars!

Caramel Cracker Bars.mp4

Coconut and salted caramel are a flavor match made in heaven and you&#039;ll be obsessed with these Coconut Doughnuts with Salted Caramel Icing. They&#039;re baked, easy to make, and a fun breakfast treat or tasty dessert.

Coconut Donuts with Salted Caramel Icing

milk

tsp coconut extract

Tbsp coconut oil (or unsalted butter), (melted)

coconut, (divided)

Salted Caramel Icing ((recipe below))

Tbsp sugar

water

heavy cream

Tbsp unsalted butter, (room temperature)

confectioners' sugar

Tbsp whole milk

Pre-heat oven to 325 degrees and spray a donut pan with cooking spray.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In a separate small bowl, lightly whisk eggs. Whisk milk, coconut extract, and melted coconut oil or butter into the eggs, until combined.

Stir the wet ingredients into the dry ingredients, taking care not to over-mix. Gently fold in 1/2 cup coconut.

Fill each cavity in donut pan about ¾ of the way with batter. I recommend putting the batter in a plastic bag and cutting off the corner to pipe it into the pan (you can also use a pastry bag).

Bake donuts for 8-10 minutes, until they&#039;re light and springy to the touch. Let cool in the pan for a few minutes and then remove to cool completely on wire rack. If you only have a 6-cavity donut pan, repeat with remaining batter.

Put the remaining ¼ cup coconut on a small baking sheet and toast for a few minutes, until it&#039;s lightly golden, stirring after a minute. Keep a close eye on the coconut as it will burn quickly.  If you prefer, you can put it in the oven at 325 degrees for 5-10 minutes, checking frequently and stirring occasionally.

Frost donuts with salted caramel icing and immediately sprinkle with toasted coconut.

In a small saucepan set over medium heat, stir together granulated sugar and water.

Let mixture come to a simmer and let it simmer until it reaches a dark amber color (keep a close watch on the mixture as it can burn quickly).

Remove from heat and immediately stir in heavy cream, vanilla extract, and salt, until the mixture is smooth. Remove to separate bowl and let cool completely.

In the bowl of a stand mixer with paddle attachment (or in a large mixing bowl with an hand mixer), beat butter on medium speed until it&#039;s light and fluffy. Lower mixer speed and beat in confectioner&#039;s sugar, until fully combined.

Beat milk into mixture and pour in cooled caramel sauce. Beat until frosting is light and airy.

Salted Caramel Icing

I have had these and I can tell you that they are YUMMY…you should try them too!!

Top 6 caramel desserts recipes from across the web

The most viewed caramel desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Caramel Apple Cupcakes

Easy Salted Caramel Cheesecake

Caramel Whipped Cream

Caramel Fudge Brownies (Fudgy Choco...

Caramel Cracker Bars

Coconut Donuts with Salted Caramel ...

Top 6 caramel desserts recipes from across the web

The most viewed caramel desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel Apple Cupcakes

Easy Salted Caramel Cheesecake

Caramel Whipped Cream

Caramel Fudge Brownies (Fudgy Choco...

Caramel Cracker Bars

Coconut Donuts with Salted Caramel ...

The most viewed caramel desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine