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Caramel Glazed Cheesecake Recipe

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This recipe for Caramel Glazed Cheesecake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chaya Sitorsky


15 Graham crackers
4-6 Tablespoons butter melted

2 containers (8 oz each) whipped cream cheese
3/4 cup sugar
2 Tablespoons vanilla sugar
2 Tablespoons flour
3 eggs

Caramel Topping:
2 (3.5 oz) dairy white chocolate bars (shmerling is good)
3 Tablespoons corn syrup
1 teaspoon coffee diluted in 7 teaspoons hot water
Heavy cream and decorative chocolate to garnish (you can also use whip)

Crush graham crackers and mix in the melted butter until mixture can be firmly patted into the bottom of a 9" pan (a springform pan is great for cheesecakes)
Beat cream cheese and sugars.
While beating, add flour and eggs, one at a time.
Pour over crust and bake at 350 for 45-50 minutes. let cool
To prepare the topping, place the white chocolate, corn syrup, and diluted coffee into a double boiler and melt until smooth.
Refrigerate the caramel for 30- 60 minutes, until thickened and cool.
Pour caramel over the top of chilled cheesecake, allowing the excess to drip down the sides.
Beat heavy cream (or whip) and pipe 8-10 florets around the top of cheesecake.
Stick decorative pieces of chocolate into each floret.

Chocolate pieces can be made by melting chocolate chips in a bag and creating a design on a piece of parchment paper. Let chocolate designs harden in the freezer.

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Personal Notes:
Chaya Giti's Recipe




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