Caramel Cheesecake Recipe

 

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Caramel Cheesecake Recipe The Ingredients 20 Graham Crackers 1/4 pound (1 Stick) of melted Butter 1/4 Cup of Sugar 3 (8 ounce) bars of softened Cream Cheese 1 Cup of Sugar 2 Tablespoons All-purpose Flour 1 Teaspoon Caramel Extract 2 Eggs 1 can (5 ounces) of Evaporated Milk 1 package (14 ounces) Caramels 1 cup chopped walnuts

The Directions

For the Crust: Make your Graham Crackers cookie crumbs by using a food processor or simply place crackers in a plastic bag and crush using a rolling pin.  Mix Graham Crackers, melted butter and sugar in a bowl.  Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side.  Place in refrigerator and allow to hardened. 

For the Filling: Preheat Oven at 350°F.  Using an electric mixer blend cream cheese on low speed in a mixing bowl.   Use spatula to scrape sides and paddle of mixer.  Add in the cup sugar slowly, and continue to beat until creamy.  Add in Caramel extract and flour and mix until blended.  Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter. 

Pour the mixture into your crust and use offset spatula to smooth out the batter.  Bake for 1 hour or until the top is slightly brown.  Remove from oven and let cool on a wire rack.  Place in the refrigerator and allow to set. 

For the Topping: Melt Caramel in double boiler over medium-low heat and stir.  Add in evaporated milk and choppd walnut and continue to mix.  Remove double boiler from heat and let cool to room temperature.  Drizzle over cheesecake slices and enjoy your Caramel Cheesecake. 

To help your cheesecake come out just right, check out these cheesecake baking tips.