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Caramel Stripe Cheesecake

Caramel Stripe Cheesecake
"I love to bake cheesecakes, and this recipe is one of the best I've tried," says Brenda LaBrie, Clark, South Dakota.
12-14 ServingsPrep: 35 min. + chilling Bake: 40 min. + chilling

Ingredients

  • CRUST:
  • 2 cups crushed vanilla wafers (about 60 wafers)
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • CARAMEL TOPPING:
  • 12 caramels
  • 2 tablespoons heavy whipping cream
  • CHOCOLATE TOPPING:
  • 1/2 cup semisweet chocolate chips
  • 2 teaspoons butter
  • 4 teaspoons heavy whipping cream
  • Whipped cream and coarsely chopped pecans, optional

Directions

  • In a small bowl, combine wafer crumbs and butter. Press onto the
  • bottom and 1-1/2 in. up the sides of an ungreased 9-in. springform
  • pan. Place on a baking sheet. Bake at 400° for 10 minutes. Place
  • pan on a wire rack to cool. Reduce heat to 350°.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
© Taste of Home 2013

2 of 2

Caramel Stripe Cheesecake (continued)

Directions (continued)

  • the flour, cream and vanilla. Add eggs; beat on low speed just until
  • combined. Pour into crust.
  • Bake for 40-45 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. Chill while preparing toppings.
  • In a small saucepan, melt caramels with cream over medium heat,
  • stirring constantly. In another saucepan, melt chocolate chips and
  • butter with cream over low heat, stirring until smooth. Drizzle
  • caramel and chocolate toppings over cheesecake. Refrigerate
  • overnight.
  • Just before serving, remove sides of pan. Garnish with whipped cream
  • and pecans if desired. Yield: 14 servings.
Nutrition Facts: 1 slice (calculated without optional ingredients) equals 442 calories, 30 g fat (17 g saturated fat), 122 mg cholesterol, 283 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013