Name: Caramel Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 large egg, room temperature, lightly beaten -; CARAMEL SAUCE: -; 1 package (14 ounces) caramels -; 1 can (5 ounces) evaporated milk -; 1 cup chopped walnuts -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Cheesecake

1. 2 cups crushed vanilla wafers (about 60 wafers) -

2. 3 tablespoons sugar -

3. 1/3 cup butter, melted -

4. Filling: -

5. 3 packages (8 ounces each) cream cheese, softened -

6. 1/2 cup sugar -

7. 2 tablespoons all-purpose flour -

8. 1 teaspoon vanilla extract -

9. 3 large egg, room temperature, lightly beaten -

10. CARAMEL SAUCE: -

11. 1 package (14 ounces) caramels -

12. 1 can (5 ounces) evaporated milk -

13. 1 cup chopped walnuts -

How to cook deliciously - Caramel Cheesecake

1. Stage

Preheat the oven to 375°F. In a small bowl, mix the vanilla wafer crumbs and sugar; stir in the butter. Press the crust mixture into the bottom and 3/4-inch up the sides of a greased 10-inch springform pan.

2. Stage

In a large bowl, beat the cream cheese and sugar together until smooth. Beat in the flour and vanilla. Add the eggs, beating on low speed until just blended. Pour the mixture into the prepared crust, then place the springform pan on a baking sheet.

3. Stage

Bake the cheesecake for 30 to 35 minutes or until the center is almost set. Cool it on a wire rack for 10 minutes. Loosen the sides from the pan by running a knife around the edge, then let the cheesecake cool one hour longer. When it's completely cooled, cover and refrigerate it overnight.

4. Stage

In a large heavy saucepan, melt the caramels with the evaporated milk over low heat, stirring until smooth. Stir in the chopped walnuts. Allow the sauce to cool to room temperature. Remove the rim from the springform pan. Serve the cheesecake with the caramel sauce. Editor’s Tip: Serving the caramel sauce alongside the cheesecake, rather than pouring it over the entire dessert, allows everyone to add as much (or as little) sauce as they like.