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Caramel cheesecake

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Ingredients that you will need:

  • 2 cups crushed vanilla wafers (about 60 wafers)
  • 3 tablespoons sugar
  • 1/3 cup butter, melted

Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1 teaspoon vanilla extract

Caramel sauce:

  • 1 can (5 ounces) evaporated milk
  • 1 package (14 ounces) caramels
  • 1 cup chopped walnuts

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In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 3/4 in. up the sides of a greased 10-in. springform pan; set aside. In a bowl, beat cream cheese and sugar until smooth. Add flour; beat well. beat in eggs on low speed just until combined. Stir in vanilla. Pour into prepared crust. Place pan on a baking sheet.
Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
In a saucepan over low heat, stir milk and caramels until caramels are melted. Stir in nuts. Cool to room temperature.

This image is meant to be a source of inspiration. No copyright infringement intended. I do not own images posted on this page.

Recipe from:

http://www.epicurious.com/recipes/food/views/Toffee-Crunch-Caramel-Cheesecake-231417

http://www.bbcgoodfood.com/recipes/10198/caramel-cheesecake

http://www.tasteofhome.com/recipes/Caramel-Cheesecake

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