Jefferson County Recipe of the Day: Caramel Cheesecake

You will receive rave reviews when you serve Caramel Cheesecake!

Caramel Cheesecake


2 cups crushed vanilla wafers (about 60 wafers)
3 tablespoons sugar
1/3 cup butter, melted

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


~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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