Caramel Cheesecake Recipe
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
- 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
- CARAMEL SAUCE:
- 1 package (14 ounces) caramels
- 1 can (5 ounces) evaporated milk
- 1 cup chopped walnuts
- 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.
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.
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