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

Caramel Stripe Cheesecake Recipe

Read Reviews
5 3 6
Publisher Photo
"I love to bake cheesecakes, and this recipe is one of the best I've tried," says Brenda LaBrie, Clark, South Dakota.
TOTAL TIME: Prep: 35 min. + chilling Bake: 40 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 40 min. + chilling
MAKES: 12-14 servings


  • CRUST:
  • 2 cups crushed vanilla wafers (about 60 wafers)
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 12 caramels
  • 2 tablespoons heavy whipping cream
  • 1/2 cup semisweet chocolate chips
  • 2 teaspoons butter
  • 4 teaspoons heavy whipping cream
  • Whipped cream and coarsely chopped pecans, optional

Nutritional Facts

1 piece: 442 calories, 30g fat (17g saturated fat), 122mg cholesterol, 283mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 6g protein.


  1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of an ungreased 9-in. springform pan. Place on a baking sheet. Bake at 400° for 10 minutes. Place pan on a wire rack to cool. Reduce heat to 350°.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
  3. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill while preparing toppings.
  4. In a small saucepan, melt caramels with cream over medium heat, stirring constantly. In another saucepan, melt chocolate chips and butter with cream over low heat, stirring until smooth. Drizzle caramel and chocolate toppings over cheesecake. Refrigerate overnight.
  5. Just before serving, remove sides of pan. Garnish with whipped cream and pecans if desired. Yield: 14 servings.
Originally published as Caramel Stripe Cheesecake in Taste of Home June/July 2003, p54

Reviews for Caramel Stripe Cheesecake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
mrsdodson23 User ID: 1925590 230546
Reviewed Aug. 1, 2015

"My family (and extended family) insists that I make and bring this cheesecake to any big

Family dinners we have. I've also prepared for several friends after my husband bragged about how good it was- everyone agrees- this recipe is the best!"

s_pants User ID: 174050 128411
Reviewed Nov. 2, 2012

"Very good cheesecake, but not spectacular. I really liked the Salted Caramel Cappuccino Cheesecake from this website better. But they really are 2 different to each his own!"

andiecam User ID: 4874192 88997
Reviewed Nov. 21, 2011

"1 Of the best cheesecakes I have ever taste yummy yummy. it is a must try"

Loading Image