Caramel Cheesecake

By carvalhohm2

Ingredients

• FILLING:
• 2 cups crushed vanilla wafers (about 60 wafers)
• 3 tablespoons sugar
• 1/3 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 eggs
• CARAMEL SAUCE:
• 14 ounces caramels
• 1 can (5 ounces) evaporated milk
• 1 cup chopped walnuts

Details

Servings 16
Preparation time 25mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.

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