Caramel Cheesecake

Ingredients

Crust

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

Filling

• 3 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs, lightly whisked

Topping

• 26 caramels
• 2 tablespoons milk
• 1/2 cup chopped pecans, toasted (optional)

Instructions

1. Heat oven to 325 degrees F.

Crust

1. Mix crushed wafers and sugar then stir in melted butter. Press wafer mix onto bottom of a greased 9 inch springform pan.
2. Arrange whole vanilla wafers around sides of pan.

Filling

1. 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.
2. Bake until center is nearly set, 55 to 60 minutes.
3. Cool on a wire rack for 1 hour. Refrigerate overnight, covering when completely cooled.

Topping

1. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans.

Watch the video to see how to make this delicious dessert!

Notes

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.

Attribution

Culinary.net

Recipe adapted from Taste of Home.