You will receive rave reviews when you serve Caramel Cheesecake!
Caramel Cheesecake
Ingredients
2 cups crushed vanilla wafers (about 60 wafers)
3 tablespoons sugar
1/3 cup butter, melted
Filling
3 – 8 oz. packages PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs
1 teaspoon vanilla extract
Caramel Sauce
1 – 5 oz. can evaporated milk
1 – 14 oz. package caramels
1 cup chopped walnuts
Directions
~Preheat oven at 375°.
~In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 3/4 in. up the sides of a greased 10″ springform pan. Set aside.
~In a bowl, beat cream cheese and sugar until smooth. Add flour; beat well. Beat in eggs on low speed just until combined. Stir in vanilla. Pour into prepared crust. Place pan on a baking sheet. Bake for 30-35 minutes (or until center is almost set).
~Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
~In a saucepan over low heat, stir milk and caramels until caramels are melted. Stir in nuts. Cool to room temperature. Drizzle over cheesecake slices.
~Refrigerate leftovers.
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