Taste of Home
Caramel Cheesecake
TOTAL TIME: Prep: 25 min. + chilling Bake: 30 min. + cooling
YIELD: 16 servings.
The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. —Rena Fields, Sackets Harbor, New York
Ingredients
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2 cups crushed vanilla wafers (about 60 wafers)
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3 tablespoons sugar
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1/3 cup butter, melted
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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1/2 cup sugar
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2 tablespoons all-purpose flour
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1 teaspoon vanilla extract
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3 large egg, room temperature, lightly beaten
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CARAMEL SAUCE:
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1 package (14 ounces) caramels
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1 can (5 ounces) evaporated milk
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1 cup chopped walnuts
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1 slice: 352 calories, 19g fat (9g saturated fat), 72mg cholesterol, 208mg sodium, 42g carbohydrate (31g sugars, 1g fiber), 7g protein.
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