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Caramel Cheesecake

 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
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
  • 1 teaspoon vanilla extract
  • 3 eggs
  • CARAMEL SAUCE:
  • 14 ounces caramels
  • 1 can (5 ounces) evaporated milk
  • 1 cup chopped walnuts

Directions

  • 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.
  • 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.
  • 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.
  • In a large heavy saucepan, melt caramels with milk over low heat;

2 of 2

Caramel Cheesecake (continued)

Directions (continued)

  • stir until smooth. Stir in walnuts. Cool to room temperature. Remove
  • rim from springform pan. Serve cheesecake with caramel sauce. Yield:
  • 16 servings.
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.