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Caramel Cheesecake

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

12-16 ServingsPrep: 25 min. + chilling Bake: 30 min. + cooling

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

2 of 2

Caramel Cheesecake (continued)

Directions (continued)

are melted. Stir in nuts. Cool to room temperature. Drizzle over
cheesecake slices. Refrigerate leftovers. Yield: 12-16 servings.

Nutrition 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.