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Caramel Cheesecake Recipe

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

Debra Ciavola
Added: Thursday, January 11, 2007


5 - 8oz cream cheese
1/4 cup cream
1 3/4 cup sugar
5 eggs
2 egg yolks
2 tbsp flour

Crust: phyllo
1/2 cup butter

Caramel Sauce
1 cup brown sugar
1 cup white sugar
1 cup cream
1 cup butter

Prepare filo crust:
Defrost filo and cut length wise into strips.
Place a barely damp towel over the filo to keep it moist. Taking two layers, paint the strips with butter and line cheese cake pan with the strips. Be careful to cover all the bottom and sides. Leave enough over hang so that you can fold it over the prepared cheesecake mixture.
Blend cream cheese with sugar, flour, and cream. Add the eggs and beat until blended well. Mix in the egg yolks.
Pour into fillo prepared cheese cake pan. Fold the strips gently over the top. Bake 2 hours or until the top is lightly brown. While baking, cook the caramel sauce. Put all ingredients into a double boiler or a 2 qt saucepan over low heat. Heat until boiling and boil for a minimum of 15 minutes, stirring frequently.
Cool cheesecake. Best if slightly chilled before serving. Can prepare the cheesecake and sauce the day before. Slide the cheesecake into the hot oven to crisp up the filo. Heat up the caramel sauce and pour 1/4 cup over the top before serving.

Number Of Servings:
Number Of Servings:




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