Caramel Cheesecake

Total Time Prep: 25 min. + chilling Bake: 30 min. + cooling

Yield 16 servings

What makes cheesecake even better? A delicious, gooey caramel topping. Our caramel cheesecake has a crushed vanilla-wafer crust and a warm caramel-walnut topping. Oh yeah, it's really easy to make too!

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 all-purpose flour
1 teaspoon vanilla extract
3 large egg, room temperature, lightly beaten
CARAMEL SAUCE:
1 package (14 ounces) caramels
1 can (5 ounces) evaporated milk
1 cup chopped walnuts

Directions

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.

Nutrition Facts

1 slice: 352 calories, 19g fat (9g saturated fat), 72mg cholesterol, 208mg sodium, 42g carbohydrate (31g sugars, 1g fiber), 7g protein.

The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. —Rena Fields, Sackets Harbor, New York

Recipe Creator