caramel cheesecake
My family loves cheesecake, and this is the recipe I use. After having made this cheesecake for years, the only things I alter is I add a little more butter to the crust. I have found that the amount called for is just a little shy of what's needed. And I omit the grated lemon peel. This cheesecake is so rich and scrumptious!
prep time
20 Min
cook time
1 Hr 5 Min
method
---
yield
12 serving(s)
Ingredients
- 1 1/2 cups graham crackers, crumbs
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 3 packages (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 4 large eggs
- 1/4 cup all purpose flour
- 2 tablespoons lemon juice
- 1 tablespoon lemon peel, grated
- 1 cup (8 oz) sour cream
- - fruit or caramel topping (optional)
How To Make caramel cheesecake
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Step 1Preheat oven to 350*.
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Step 2FOR CRUST - Combine graham cracker crumbs, butter and sugar in small bowl.Press onto bottom and one-inch up side of ungreased 9-inch springform pan.
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Step 3Bake for 6-8 minutes. Cool on wire rack for 10 minutes.
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Step 4FOR CHEESECAKE - Beat cream cheese and sweetened condensed milk in large mixer bowl. Beat in eggs, flour, lemon juice and lemon peel. Pour into crust.
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Step 5BAKE - For 50 minutes. Remove from oven, spread with sour cream.
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Step 6BAKE - For 10 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Garnish with fruit or caramel topping if desired. Recipe from Nestle - Very Best Baking.com
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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