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What could be better than the sweetness of caramel and the texture of a good cheesecake?
For an even sweeter cheesecake, add 1 cup of caramel to the mix.
Caramel Cheesecake
Crust:
· 3/4 cup graham cracker crumbs
· 3 tablespoons sugar
· 3 tablespoons butter, melted
Filling:
· 4 packages (8 ounces each) cream cheese, softened
· 1 cup sugar
· 1 tablespoon lemon juice
· ¾ tablespoon vanilla extract
· 4 eggs
· ¾ cup caramel ice cream topping
Topping:
· 1 container of cool whip, thawed
· Caramel ice cream topping
Pre-heat oven to 325*.
Line 9x13 baking dish with no-stick foil.
In a small bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom of prepared pan.
Bake for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat cheese, sugar, lemon juice and vanilla until smooth.
Add caramel.
Add eggs; beat on low speed just until combined.
Pour over crust.
Bake for 50-60 minutes or until center is just set and top appears dull.
Refrigerate 4 hours or overnight. (Overnight is best)
When chilled, coat with cool whip.
Drizzle with caramel topping. With a knife or toothpick swirl the caramel into the cool whip.
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Comments
This is too much to bear! I'm buying ingredients to make this cheesecake this week- thanks for sharing!
You are funny! Your welcome! There is a group on my main page entitled, "cheesecakes" and there are several other recipes in there. You might want to check them out as well :-)
hmmm caramel cheese cake:) I wish I have one now.
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