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    Caramel Cheesecake


    Source of Recipe


    taste of home

    List of Ingredients




    CRUST:
    2 cups vanilla wafer crumbs
    3 tablespoons sugar
    1/3 cup butter, melted

    FILLING:
    24 ounces cream cheese, softened
    1/2 cup sugar
    2 tablespoons flour
    3 large eggs
    1 teaspoon vanilla

    SAUCE:
    5 ounces evaporated milk
    14 ounces caramels
    1 cup chopped walnuts

    Recipe



    In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 3/4-inch up the sides of a greased 10-inch springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add flour; beat well. Beat in eggs on low speed just until combined. Stir in vanilla. Pour into prepared crust. Place pan on a baking sheet.

    Bake at 375ºF for 30-35 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. Refrigerate overnight. Remove sides of pan. In a saucepan over low heat, stir milk and caramels until caramels are melted. Stir in nuts. Cool to room temperature. Drizzle over cheesecake slices. Refrigerate leftovers.

 

 

 

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