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Caramel Cheesecake Recipe

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This recipe for Caramel Cheesecake, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Bidleman Finkbeiner
Added: Monday, June 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
66 Vanilla wafers, divided
1 1/4 c. sugar, divided
1/4 c. (1/2 stick) margarine or butter, melted
3 (8-oz.) pkg. cream cheese
1/2 c. sour cream
1 tsp. vanilla
3 eggs
25 Kraft caramels
3 T. milk
1/2 c. pecans

Directions:
Directions:
Preheat oven to 325 if using a silver 9" spring-form pan (300 if using a dark nonstick 9" spring-form pan).

Finely crush 50 of the wafers; mix with 1/4 c. sugar & the margarine. Press firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.

Beat cream cheese and remaining 1 c. sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs one at a time, beating on low speed after each addition just until blended. Pour into prepared crust.

Bake 45-50 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Microwave caramels and milk on "high" 1 minute or until caramels are completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16 slices to serve using the wafers as guides.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Debbie is the wife of Mike Finkbeiner and the daughter-in-law of Jeane (Hollenshead) Finkbeiner & the late Charles Finkbeiner.

 

 

 

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