Caramel Cheesecake

Caramel Cheesecake
Caramel Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 4

    T. melted butter

  • 1 1/2

    C. graham cracker crumbs

  • Caramel:

  • 1

    C. sugar

  • 1/4

    C. water

  • 1/2

    C. whipping cream

  • Cheesecake:

  • 4

    packages (8 oz. each) cream cheese, softened

  • 1

    C. packed brown sugar

  • 1/2

    C. granulated sugar

  • 1

    T. vanilla

  • 1/4

    t. salt

  • 4

    large eggs, at room temperature

Directions

For the crust: Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan. For the caramel: Combine sugar and water in a saucepan over medium-high heat. Stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3 1/2 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside. For the cheesecake: Beat cream cheese and both sugars at medium speed of an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated. Pour two-thirds of batter over crust. Beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula. Bake at 350°F. for about 50 minutes, or until edges are firm but middle still wiggles. Remove from oven and cool. Chill. Decorate with caramel panes just before serving.

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