Caramel Cheesecake

 

This sweet cheesecake is drizzled with caramel sauce and topped with walnuts for a dessert you will love. If you aren't a fan of caramel, drizzle it with chocolate or a fruit sauce instead.

Ingredients:

2 C. vanilla wafers, crushed

3 Tbs. sugar

1/3 C. butter, melted

Filling:

3 (8 oz.) pkg. cream cheese, softened

1/2 C. sugar

2 Tbs. flour

1 tsp. vanilla extract

3 eggs

Caramel Sauce:

1 (14 oz.) pkg. caramels

1 (5 oz.) can evaporated milk

1 C. chopped walnuts, optional

Directions:

Preheat the oven to 375 degrees.

In a bowl, mix together the wafer crumbs and sugar. Stir in the butter. Press the crumb mixture into the bottom and 3/4 in. up the sides of a greased 10-in. spring form pan.

In a large bowl, beat the cream cheese and sugar until the mixture is smooth. Beat in the flour and vanilla. Add the eggs, beating on a low speed, until just blended. Pour this mixture into the prepared pie crust and put the pan on a baking sheet.

Bake for 30 to 35 minutes, or until the center is almost set. Cool for 10 minutes. Loosen the sides from the pan and cool for another 1 hour. Refrigerate overnight, covering when completely cooled.

To make the sauce, melt the caramels with milk over low heat. Stir until smooth. Stir in the walnuts if using. Cool to room temperature. Remove the rim from the pan and serve the cheesecake with the caramel sauce. Enjoy!