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    Kansas Country Living Magazine
    Home » Caramel Cheesecake
    Recipes

    Caramel Cheesecake

    Carol DorrBy Carol DorrAugust 20, 20201 Min Read
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    Jump to Recipe Print Recipe

     

    Caramel Cheesecake

    Culinary.net
    December 2018
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American

    Ingredients
      

    Crust

    • 46 crushed wafers
    • 1/4 cup sugar
    • 1/4 cup butter melted
    • 16-18 whole vanilla wafers for side of form

    Filling

    • 3 8 oz. packages
    • cream cheese softened
    • 1 cup sugar
    • 1/2 cup sour cream
    • 1 tsp. vanilla extract
    • 3 large eggs
    • lightly whisked

    Topping

    • 26 caramels
    • 2 Tbs. milk
    • 1/2 cup chopped pecans toasted (optional)

    Instructions
     

    • CRUST: Mix crushed wafers and sugar then stir in melted butter. Press wafer mix onto bottom of a greased 9-inch springform pan. Arrange whole vanilla wafers around sides of pan.
    • FILLING: In a large bowl, beat cream cheese and sugar until smooth. Next beat in sour cream and vanilla. Add lightly whisked eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet. Bake until center is nearly set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
    • TOPPING: In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans.

    Notes

    NOTE: To freeze cheesecake: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.
    Tried this recipe?Let us know how it was!
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