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Light and creamy cheesecake sits on top of a grahsm cracker crust. Drenched in caramel it becomes the king of the dessert table.
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5 from 1 vote

Cheesecake Drenched In Caramel

This caramel-topped cheesecake is a divine way to savor the goodness of cream cheese. 
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: caramel, comfort
Method: Bake
Skill Level: Intermediate
Servings: 16
Calories: 420kcal
Author: Marilyn

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

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 41g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 280mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg