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CARMEL CHEESECAKE




List of Ingredients



• CRUST:
  
• 1 1/4 CUPS GRAHAM CRACKER CRUMBS
  
• 3 TABLESPOONS BROWN SUGAR
  
• 1/4 CUP SWEET MELTED BUTTER
  
• 1/4 CUP BUTTERSCOTCH CHIPS
  
• *******************************************************************************
  
• FILLING:
  
• 1 1/2 POUNDS SOFTENED CREAM CHEESE
  
• 14 OUNCE CAN CONDENSED MILK
  
• 4 EGGS
  
• 2 TEASPOONS VANILLA
  
• 1 TABLESPOON LEMON JUICE
  
• TINY PINCH OF SALT
  
• 15 CARAMELS, MINCED OR QUARTERED
  
• *******************************************************************************
  
• SOUR CREAM TOPPING:
  
• 1 1/2 CUPS SOUR CREAM
  
• 1/2 TEASPOON VANILLA
  
• 1 TABLESPOONS SUGAR
  
• ******************************************************************************
  
• GARNISH:
  
• 1/3 CUP TOFFEE BARS SUCH AS SKOR OR HEATH, COARSELY CHOPPED
  






Instructions



1. PREHEAT OVEN TO 375°.
   
   
2. IN A FOOD PROCESSOR, PULSE THE GRAHAM CRUMBS, BROWN SUGAR, BUTTER AND BUTTESCOTCH CHIPS TOGETHER TO MAKE A CRUMBLY MIXTURE. PAT INTO BOTTOM OF A 9 OR 10" SPRINGFORM PAN.
   
   
3. IN A MIXER, CREAM THE CHEESE WITH SWEETENED CONDENSED MILK UNTIL SMOOTH. ADD EGGS, ONE AT A TIME, THEN VANILLA, LEMON JUICE AND PINCH OF SALT. FOLD MINCED CARMELS.
   
   
4. POUR INTO PREPARED PAN. PLACE IN OVEN AND REDUCE OVEN TEMPERATURE TO 350°. BAKE UNTIL SET ABOUT 45 MINUTES.
   
   
5. IN A SMALL BOWL, STIR TOGETHER THE SOUR CREAM, VANILLA AND SUGAR. GENTLY SPREAD OVER BAKED CAKE. BAKE AN ADDITIONAL 5 TO 8 MINUTES. REMOVE FROM OVEN AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT.
   
   
6. BEFORE SERVING, SPRINKLE WITH CHOPPED TOFFEE BARS.
   
   
7. SERVES 10 TO 12.