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Caramel Cheesecake Recipe

Caramel Cheesecake Recipe photo by Taste of Home

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This caramel-topped cheesecake is a divine way to savor the goodness of cream cheese. It always gets rave reviews whenever I serve it to friends and family alike.—Rena Fields, Sackets Harbor, New York

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Caramel Cheesecake Recipe

Prep: 25 min. + chilling Bake: 30 min. + cooling

Yield: 12-16 Servings

25 30 55

Ingredients

2 cups crushed vanilla wafers (about 60 wafers)
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs
1 teaspoon vanilla extract
CARAMEL SAUCE:
1 can (5 ounces) evaporated milk
1 package (14 ounces) caramels
1 cup chopped walnuts

Directions

In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 3/4 in. up the sides of a greased 10-in. springform pan; set aside. In a bowl, beat cream cheese and sugar until smooth. Add flour; beat well. beat in eggs on low speed just until combined. Stir in vanilla. Pour into prepared crust. Place pan on a baking sheet.
Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
In a saucepan over low heat, stir milk and caramels until caramels are melted. Stir in nuts. Cool to room temperature. Drizzle over cheesecake slices. Refrigerate leftovers. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 352 calories, 19 g fat (9 g saturated fat), 72 mg cholesterol, 208 mg sodium, 42 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Caramel Cheesecake in Taste of Home February/March 2002, p45

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Caramel Cheesecake

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Reviewed on Jun. 13, 2013 by choy

This is a great cheesecake recipe, turns out great every time.

Reviewed on Feb. 10, 2013 by prcourtney

All I can say is, "OH, MY, MY!!!

Reviewed on Jan. 07, 2013 by Delgar

OMG this recipe is outstanding! Someone at my workplace made this recipe and now I'm going to make it myself. The cheescake is savory and the crust is to die for, there's just nothing quite like homemade crust! This one is a keeper.

Reviewed on Oct. 18, 2012 by lbraden

I have made this recipe for years and it is resoundingly our family's favorite. I rarely make the caramel sauce as the cheesecake alone is awesome. I also use this crust for any recipe calling for a graham cracker crust as it makes other recipes better. Excellent basic cheesecake. Never fails to impress.

Reviewed on Nov. 08, 2011 by ranson

amazing