Caramel cheesecake

Caramel cheesecake

Community Classics .
Edited on Nov 21, 2003

You'll like this recipe if you like cheesecake and caramel.


2 cups finely crushed graham crakers
1/4 cup finely chopped pecans or walnuts
1/2 cup melted butter
3 8oz softened cream cheese
3/4 cup sugar
2 tblsp all-purpose flour
1 tsp vanilla
2 eggs
1 egg yolk
1/4 cup + 2 tblsp milk
25 - 30 pieces of caramel
1 tblsp + 1 tsp water


For crust, combine graham crackers, nuts, and melted butter. Press crumb mixture onto a 9-inch springform pan.

In a small sauce pan, combine the caramel and water. Melt the caramel on low heat. Set aside.

For filling, beat cream cheese, sugar, flour, and vanilla with an electric mixer till combined (don't over mix). Add eggs and egg yolks, beating on low till combined. Stir in milk.

Pour half filling into springform. Then pour melted caramel onto the filling, pour the remaining filling on top of the caramel.

Bake at 375 degrees for about 35 minutes or till center appears nearly set.

Cool on wire rack for 20 minutes. Loosen the crust from sides of pan and cool completely. Cover and chill overnight before serving.

Not a NESTLÉ®-tested recipe.

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