Caramel Cheesecake Recipe
Caramel Cheesecake Recipe photo by Taste of Home
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Caramel Cheesecake Recipe

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The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. —Rena Fields, Sackets Harbor, New York
TOTAL TIME: Prep: 25 min. + chilling Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 30 min. + cooling
MAKES: 16 servings


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

Nutritional Facts

1 slice: 352 calories, 19g fat (9g saturated fat), 72mg cholesterol, 208mg sodium, 42g carbohydrate (31g sugars, 1g fiber), 7g protein.


  1. Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet.
  3. Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  4. In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce. Yield: 16 servings.
Originally published as Caramel Cheesecake in Taste of Home February/March 2002, p45

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TrishtheDish1 User ID: 8923594 253444
Reviewed Aug. 31, 2016

"I give the cheesecake 5 stars and the caramel topping 4. The next time I make this, I would make a caramel topping from scratch, no prewrapped caramels! It just isn't as good, or as creamy as what you can make from scratch. As it cooled, it seized up and began to harden and the end result wasn't at all like the photo. I added drizzled chocolate also and made it more of a Turtle cheesecake. Everyone loved it, but I'm my biggest critic...homemade topping next time!"

lovemusic User ID: 5795996 99889
Reviewed Sep. 24, 2014

"This is so easy to make and delicious! The texture is so creamy and with the caramel sauce, everybody just raved about it! I made it in a 9 inch springform pan and had to bake it close to an hour."

Averysmom7 User ID: 7827803 59350
Reviewed May. 30, 2014

"Am i able to make these individually? Meaning in small cupcake mold forms? Pls help it really will help me."

KarenKeefe User ID: 2062961 33899
Reviewed Feb. 25, 2014

"This cheesecake is one of the easiest and tastiest I have every tried! I also added a chopped Heath bar to the topping. Thank you for sharing!"

bakergirlmd User ID: 6045723 105872
Reviewed Feb. 25, 2014

"Shake things up a bit with the crust and used crushed biscotti (chocolate, macaroon, or almond)! Also, I double the recipe to achieve a taller cake"

ajb6212 User ID: 7451904 84042
Reviewed Oct. 20, 2013

"Very easy to make and tastes excellent! We made this cheesecake for the first time last night and won a cheesecake contest with it today!"

lvarner User ID: 35803 76346
Reviewed Oct. 4, 2013

"Yummy! This cheesecake is really good. I love every aspect of it - the crust, the cheesecake filling, and the caramel topping. I often use pecans instead of walnuts because I more typically have those on hand. I have sometimes also drizzled some chocolate syrup or hot fudge sauce over the top of each slice as well, in create a turtle cheesecake-type flavor."

LilaRB User ID: 6375627 83132
Reviewed Sep. 19, 2013


Bikerbabe225 User ID: 7367619 59344
Reviewed Aug. 11, 2013

"Great taste"

choy User ID: 1617447 35643
Reviewed Jun. 13, 2013

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

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