Caramel Cheesecake Recipe
Caramel Cheesecake Recipe photo by Taste of Home

Caramel Cheesecake Recipe

Publisher Photo
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
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

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
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 eggs
  • CARAMEL SAUCE:
  • 14 ounces caramels
  • 1 can (5 ounces) evaporated milk
  • 1 cup chopped walnuts

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.

Directions

  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

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.

Reviews for Caramel Cheesecake

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
Reviewed May. 30, 2014

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

MY REVIEW
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!"

MY REVIEW
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"

MY REVIEW
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!"

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