Cheesecake Drenched In Caramel
This caramel-topped cheesecake is a divine way to savor the goodness of cream cheese.
Sitting inside a buttery graham cracker crust, this cheesecake awaits to be drenched by the caramel sauce.
And not just any caramel sauce. It is cramael sauce you made yourself!
The crust is made of vanilla wafers. They give a definite flavor you wont get with a traditional graham cracker crust.
Add your own touch to the presentation. Really make this cheesecake your own style!
These are the INGREDIENTS you will need:
CRUST:
- 2 cups crushed vanilla wafers about 60 wafers
- 3 tablespoons sugar
- 1/3 cup butter melted
FILLING:
- 3 8 oz Cream cheese softened
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 eggs
CARAMEL SAUCE:
- 14 ounces caramels
- 5 Ounces Evaporated milk Evaporated milk
- 1 cup walnuts Chopped
These are the INSTRUCTIONS For preparation:
- 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.
- 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.
- 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.
- 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. Yield: 16 servings.
A nice light cheesecake makes a great dessert option after a good meal.
Serve it while entertaining, playing cards, or just having a nice date night.
Dessert can be served whenever you aready.
This Cheesecake Drenched in caramel can be easily served with an apple wedge set atop after the caramel is added.
Even a few crushed nuts can be sprinkle over the caramel topping.
Think outside the box and create a unique and delicious dessert for the crowd.
Be ready with the recipe in hand as everyone is going to ask for it!
This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.
Cheesecake Drenched In Caramel
Ingredients
CRUST:
- 2 cups crushed vanilla wafers about 60 wafers
- 3 tablespoons sugar
- 1/3 cup butter melted
FILLING:
- 3 8 oz Cream cheese softened
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 eggs
CARAMEL SAUCE:
- 14 ounces caramels
- 5 Ounces Evaporated milk Evaporated milk
- 1 cup walnuts Chopped
Instructions
- 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.
- 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.
- 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.
- 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. Yield: 16 servings.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Leave a Reply