Skip to main content

The Broomfielder

Caramel Cheesecake Recipe

Dec 01, 2018 03:06AM

By Family Features

Perfect for your next celebration!  This deliciously rich cheesecake topped with creamy caramel, crunchy pecans, and a wafer crust will be the rave of the party.



• 46 crushed wafers

• 1/4 cup sugar

• 1/4 cup butter, melted

• 16-18 whole vanilla wafers for side of form


• 3 8oz. packages cream cheese, softened

• 1 cup sugar

• 1/2 cup sour cream

• 1 teaspoon vanilla extract

• 3 large eggs, lightly whisked


• 26 caramels

• 2 tablespoons milk

• 1/2 cup chopped pecans, toasted (optional)


Preheat oven to 325°.


Mix crushed wafers and sugar then stir in melted butter. Press wafer mix onto bottom of a greased 9-in. springform pan.

Arrange whole vanilla wafers around sides of pan.


In a large bowl, beat cream cheese and sugar until smooth. Next beat in sour cream and vanilla. Add lightly whisked eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.

Bake until center is nearly set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.


In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans.

NOTE: To freeze cheesecake: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.

Recipe adapted from Taste of Home.