OK, so now I've got the lowdown on making caramel, I'd like to
incorporate it with my cheesecake.

What are the recommendations?

I could add directly to batter, but I wanted more of a color scheme
difference...like a swirl.

I could add to the pan after the mixture is ready to go into oven.
This is my current thought, but was wondering if it will affect the
cheesecake cooking time / quality.

I could add it afterwards, on top, but that doesn't seem right.

Suggestions?

"shipwreck" > wrote in message
...
> OK, so now I've got the lowdown on making caramel, I'd like to
> incorporate it with my cheesecake.
>
> What are the recommendations?
>
> I could add directly to batter, but I wanted more of a color scheme
> difference...like a swirl.
>
> I could add to the pan after the mixture is ready to go into oven.
> This is my current thought, but was wondering if it will affect the
> cheesecake cooking time / quality.
>
> I could add it afterwards, on top, but that doesn't seem right.
>
> Suggestions?

I sometimes take a jar (about 8 to 12 oz.) of caramel ice-cream topping and
pour in in several parallel lines of it into the cheesecake batter. I then
take a knife and draw it through the lines. Of course you do this after the
batter has been added to the pan and before you bake it. You can also put
the caramel into a squeeze bottle and make lines across the top of the
cooled cake. I like to use both caramel and chocolate sauce and then
sprinkle on toasted pecans to make a turtle cheesecake.