Baked Caramel Swirl Cheesecake with Vanilla Wafer Crust
Indulge in the decadent delight of this creamy baked cheesecake with a buttery vanilla wafer crust, a rich and creamy filling, and a luscious caramel sauce swirled throughout, topped with chopped walnuts for a delightful crunch.
Instructions
-
1
Preheat oven to 375°F. In a small bowl, mix the crushed vanilla wafers and 3 tablespoons of sugar, then stir in the melted butter. Press the mixture onto the bottom and 3/4 inch up the sides of a greased 10-inch springform pan.
-
2
In a large bowl, beat the cream cheese and 1/2 cup of sugar until smooth. Beat in the flour and vanilla extract. Add the eggs and beat on low speed just until blended. Pour the filling into the prepared crust. Place the pan on a baking sheet.
-
3
Bake for 30-35 minutes or until the center is almost set. Cool the cheesecake on a wire rack for 10 minutes. Loosen the sides from the pan with a knife and cool for 1 hour longer. Refrigerate the cheesecake overnight, covering it once it's completely cooled.
-
4
In a large heavy saucepan, melt the caramels with the evaporated milk over low heat, stirring until smooth. Stir in the chopped walnuts and let the caramel sauce cool to room temperature. Remove the rim from the springform pan and serve the cheesecake with the caramel sauce.
Nutrition Information
Per serving (based on 14 servings)
Nutrition information is automatically calculated and should be considered an estimate.
