caramel cheesecake
(2 ratings)
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!
►
(2 ratings)
yield
12 serving(s)
prep time
20 Min
cook time
1 Hr 5 Min
Ingredients For caramel cheesecake
-
1 1/2 cgraham crackers, crumbs
-
1/3 cbutter, melted
-
1/4 cgranulated sugar
-
3 pkg(8 oz) cream cheese, softened
-
1 can(14 oz) sweetened condensed milk
-
4 lgeggs
-
1/4 call purpose flour
-
2 Tbsplemon juice
-
1 Tbsplemon peel, grated
-
1 c(8 oz) sour cream
-
fruit or caramel topping (optional)
How To Make caramel cheesecake
-
1Preheat oven to 350*.
-
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.
-
3Bake for 6-8 minutes. Cool on wire rack for 10 minutes.
-
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.
-
5BAKE - For 50 minutes. Remove from oven, spread with sour cream.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT