Healthy Diet Recipes World

My salted caramel cheesecake is perfect for caramel lovers! It has caramel swirled inside and on top, plus plenty of flaky sea salt. Add pecans in the crust for even more flavor!

Course: Cake, Dessert

Cuisine: American

Prep Time: 25minutes

Cook Time: 50minutes

Cooling Time: 6hours 

Total Time: 7hours 15minutes

Servings: 12 servings

INGREDIENTS:

Crust:

• 1 ½ cups (170 g) graham cracker crumbs
• ⅓ cup (40 g) finely chopped pecans (see note)
• 2 tablespoons granulated sugar
• 1 tablespoon firmly packed light brown sugar
• 7 tablespoons melted salted butter

Cheesecake:

• 24 oz (680 g) softened brick-style full-fat cream cheese
• 1 cup (200 g) granulated sugar
• ½ cup (120 g) sour cream
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 cup (236 ml) thick caramel sauce room temperature, divided (click link for homemade caramel sauce, see note)
• Flaky sea salt for sprinkling optional

INSTRUCTIONS:

For the crust

1. In a medium-sized bowl, combine graham cracker crumbs, finely chopped pecans, and sugars.
2. 1 ½ cups graham cracker crumbs,⅓ cup finely chopped pecans (see note),2 tablespoons granulated sugar,1 tablespoon firmly packed light brown sugar
3. Add melted butter to the crumb mixture and mix until crumbs are moistened.
4. 7 tablespoons melted salted butter
5. Press the mixture evenly onto the bottom and up the sides of a 9-inch springform pan.

For the cheesecake

1. Preheat the oven to 325°F (165°C).
2. In a large mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat on medium speed until smooth, creamy, and lump-free.
3. 24 oz softened brick-style full-fat cream cheese,1 cup granulated sugar
4. Add sour cream and vanilla extract and mix on low speed until combined.
5. ½ cup sour cream,1 teaspoon vanilla extract
6. In a separate bowl, lightly beat each egg with a fork, then add one at a time to the cheesecake batter, mixing on low speed until just combined. Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
7. 3 large eggs
8. Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup (59ml) of caramel sauce evenly over the batter, then top with the remaining cheesecake batter.
9. 1 cup thick caramel sauce
10. Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly like Jell-O, edges may puff slightly).
11. Turn off the oven, crack the door several inches, and let the cheesecake cool inside for 1 hour.
12. Remove from the oven to cool at room temperature until cooled completely then top the cheesecake with the remaining caramel sauce and transfer it to the refrigerator to chill completely (6 hours or overnight).
13. Once the cheesecake is fully chilled, remove the springform ring, sprinkle the surface of the cheesecake with flaky sea salt if desired, then slice and serve.
14. To store, reattach the springform ring and cover with foil.
15. Flaky sea salt for sprinkling

Notes:

Pecans:

You can measure pecans before or after chopping. You can actually chop them, or I’ve also had success placing them in a plastic baggie and smacking them with a rolling pin or the back of a spoon until they’re fine. For nut-free cheesecake, simply omit the pecans, no other changes needed.

Caramel sauce:

I highly recommend making your own caramel sauce using my caramel topping recipe.

Storing:

Store covered in the refrigerator for up to 5 days.

Nutritional Info:

Serving: 1serving | Calories: 334kcal | Carbohydrates: 44g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 603mg | Potassium: 231mg | Fiber: 1g | Sugar: 36g | Vitamin A: 372IU | Vitamin C: 0.2mg | Calcium: 237mg | Iron: 1mg

This vibrant beet smoothie combines sweet and earthy beets with berries, banana and orange juice for a well-balanced flavor. Look for packaged cooked beets where the prepared fruits and vegetables are sold. Beets are high in belatins, an antioxidant that may help decrease inflammation in the body. Other nutrient-packed ingredients add even more anti-inflammatory power, like the anthocyanins in blueberries and the gingerol found in ginger.

Active Time: 5 mins

Total Time: 5 mins

Servings: 2

INGREDIENTS:

• 1 cup frozen strawberries
• 1 cup frozen blueberries
• 1 cup orange juice
• 1 (8.8-ounce) package refrigerated cooked beets (such as Love Beets)
• 1 medium banana, peeled
• 1 medium carrot, peeled and sliced
• 1 (1/2 inch) piece fresh ginger, peeled and grated

Directions

Combine strawberries, blueberries, orange juice, beets, banana, carrot and ginger in a blender; process until combined, about 30 seconds. Divide between 2 glasses. Serve immediately.

Nutritional Info:

Servings Per Recipe 2

Serving Size about 1 3/4 cups Calories 248Total Carbohydrate 58g 21%Dietary Fiber 9g 32%Total Sugars 38gProtein 4g 8%Total Fat 1g 1%Vitamin A 7258IU 145%Vitamin C 85mg 94%Vitamin E 1mg 9%Folate 60mcg 15%Vitamin K 20mcg 17%Sodium 79mg 3%Calcium 78mg 6%Iron 2mg 11%Magnesium 45mg 11%Potassium 694mg 15%

This 3-ingredient smoothie features frozen passion fruit that packs tons of floral notes and tart flavor. While any type of kiwi will work, we like yellow kiwi, which adds more flavor and natural sweetness and brightens the color. Taste and add a teaspoon or two of honey at the end to balance the flavor.

Active Time: 5 mins

Total Time: 5 mins

Servings: 1

INGREDIENTS:

• 1 cup frozen passion fruit
• 1 kiwi, peeled
• ½ cup reduced-fat milk or unsweetened nondairy milk
• 1 – 2 teaspoons honey (optional)

Directions:

Combine passion fruit, kiwi, milk and honey to taste (if using) in a blender; process on high speed until very smooth.

Nutrition Facts

252Calories4gFat52gCarbs8gProtein