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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This caramel-topped cheesecake is a divine way to savor the goodness of cream cheese. It always gets rave reviews whenever I serve it to friends and family alike.Rena Fields, Sackets Harbor, New York 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 king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
3 eggs |
caramel sauce: |
14 ounces caramels |
1 can (5 ounces) evaporated milk |
1 cup chopped walnuts |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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