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What to do when you have a bunch of cream cheese in the fridge and you want to use it before it spoils. Did someone say cheesecake. You guessed it. The last time I tried a cheesecake, the consistency of my cake was less than desirable. This time, I followed a recipe I found at Allrecipes. The 2 things I did to ensure success was to fill a baking tray with water to promote even cooking (used my springform pan), and two, let the cake sit in the fridge overnight. Patience.
I did make a significant but small substitution of skim milk where it called for milk. The result proved unnoticeable. I know purists will not like this step but it was an area that one could take some fat out of the recipe without compromising the results. Given that it is winter, I also wanted to top the cheesecake with something other than fruit. The caramel is a great choice. Try it sometime.
Recipe
Caramel Cheesecake(adapted from Chantal’s New York Cheesecake):
15 graham crackers, crushed (I had a bag and used more than this recipe called for because I wanted the crust to go higher up the sides
4 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
3/4 cup skim milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1 tbsp butter
1 1/2 bags of caramel candies
1/2 cup of heavy cream
Directions
Preheat oven to 350 degrees. Spray a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan going about 3/4 of the way up the sides of the pan. Meanwhile,in a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake for 50 – 60 minutes. The top should be turning brown and should feel reasonably firm to the touch. Turn the oven off, and let cake cool in oven with the door open for 2 to 3 hours; this prevents cracking. Chill in refrigerator overnight.
For the caramel topping, melt the butter and add in the caramels a little at a time. You will need to stir almost constantly to avoid the caramel from burning. About 1/2 way in the process begin to add the heavy cream a little at a time. Add the rest of the caramels and then the rest of the milk and cook until fully incorporated. Let cool slightly. Drizzle on top of cheesecake. I had about 1/3 of the caramel sauce left over. Enjoy!
Very beautiful and yummy looking cheesecake!
It really looks gorgeous!
Oh yum… I must try this!
That is a thing of beauty!