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Caramel Cheesecake Recipe
Caramel Cheesecake Recipe photo by Taste of Home

Caramel Cheesecake Recipe

Read Reviews (11)
5 11
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 King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon 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(11)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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!

MY REVIEW
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.

MY REVIEW
Reviewed Sep. 19, 2013

Delicious!

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