Why is caramel only used as a drizzle on cheesecake that's already flavored with something else? My mother is a huge fan of caramel and a hater of chocolate, so I created this variation on regular cheesecake for her birthday.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
377 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Unwrap 1 package of caramels and place them into a large glass bowl; add water. Microwave on high power, stirring once, until caramel sauce is smooth, about 3 minutes. Let cool a bit, about 5 minutes, so it doesn't cook the cheese or eggs when you add them.
Step 3
Add cream cheese and vanilla extract to caramel sauce and beat together using an electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing just until blended; do not overblend batter as it will introduce too much air into the cheese mixture and will cause the cake to crack as it bakes.
Step 4
Pour batter evenly between the pie crusts. Melt remaining caramels in a microwaveable bowl in a microwave, in 10-second increments, 30 seconds to 1 minute total. Drizzle on top of pies, dragging a knife across the lines of caramel to marble the cake.
Step 5
Bake in the preheated oven until the centers are almost set, about 40 minutes. Let cool, 20 to 30 minutes. Refrigerate at least 3 hours, to overnight if you can.
Ingredients
½ teaspoon vanilla extract
3 eggs
3 tablespoons water
3 (8 ounce) packages cream cheese, softened
2 (8 inch) prepared graham cracker crusts
1 ½ (11 ounce) packages individually wrapped caramels, divided
