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Caramel Cheesecake Recipe

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

Amy Pack
Added: Monday, December 3, 2007


2 C vanilla wafer crumbs (about 32 wafers)
3 T sugar
1/3 C butter or margine, melted
3 pkgs (8 oz each) cream cheese, softened
1/2 C sugar
2 T All-Purpose Flour
3 Eggs
1 tsp vanilla extract
Caramel Sauce:
1 Can (5 oz) evaporated milk
1 pkg (14 oz) caramels
1 C chopped walnuts

In a bowl, comine crumbs and sugar; stir in butter. Press onto the bottom and 3/4 in up the sides of a creased 10-in springform pan; set aside. In a mixing 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 at 375 for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 mins. Carefully run a knife around edge of pan to loose; cool 1 hr longer. Refrigerate overnigh. Remove sides of pan.
In a sauce pan over low heat, stir milk and caramels until caramels aremelted. Stir in nuts. Cool to room temperature. Drizzle over cheesecake slices. Refrigerate leftovers.

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