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Caramel Cheesecake

Ingredients

Crust

  • 1 ½ cups crushed graham crackers about 8-9 whole crackers
  • ¼ cup sugar
  •  cup salted butter melted (about 5 tablespoons)

Filling

  • 32 ounces cream cheese
  • 14 ounces Sweetened Condensed Milk
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 2 tablespoons flour

Caramel sauce

  • 14 ounces Sweetened Condensed Milk
  • Optional: ½ teaspoon cinnamon ¼ teaspoon nutmeg, ⅛ teaspoon ground ginger (or 3/4 teaspoon pumpkin pie spice)
  • Optional: salt to taste

Instructions

Crust

  • Combine crushed graham crackers, sugar, and butter until mixed well. Press into the bottom of a parchment lined 9 inch springform pan. I find that using the bottom of a flat glass works well to get the crust pressed in tightly.

Filling

  • In a large bowl, with an electric mixer, beat cream cheese until fluffier and increased in volume slightly. Slowly pour in sweetened condensed milk while continuing to mix.

  • Beat in lemon juice and vanilla extract.

  • Reduce mixer speed to low and add eggs one at a time. Do not beat quickly as this will create air bubbles in the cheesecake mixture. Lastly, beat in flour.

  • Pour filling into springform pan and bake on center oven rack at 300 Fahrenheit degrees for 70 – 75 minutes. Center should still wiggle slightly when cheesecake is finished. It will firm up as it sets.

  • Allow cheesecake to set at room temperature for one hour, then in the refrigerator for at least three hours. When cheesecake is completely cooled, top with caramel sauce. Either pour over the entire cake or drizzle on individual pieces depending on how you prefer to serve.

Caramel Sauce

  • Instant Pot (my preferred method): Pour sweetened condensed milk and spices into an oven safe bowl that will fit into the interior pot of your pressure cooker (I used a small stainless steel bowl). Mix well if you have added spices. Pour 2 cups of water into the inner pot of the instant pot, then place bowl with sweetened condensed milk in too. Set to manual for 45 minutes, then allow to natural pressure release. Blend with an immersion blender (or in your upright blender) until smooth.

  • Slow cooker: Pour sweetened condensed milk and spices into a glass canning jar. Mix well if you have added spices. Close tightly with a canning jar lid (not a plastic lid!). Place jar(s) with sweetened condensed milk into slow cooker. Pour enough water to cover mason jars. Place lid on slow cooker and cook on LOW for 8 to 10 hours. (My preference is 8 hours for a lighter more pourable caramel sauce). If you have lumps, blend with an immersion blender (or in your upright blender) until smooth.

  • Stove top: Pour sweetened condensed milk and spices into a glass canning jar. Mix well if you have added spices. Close tightly with a canning jar lid (not a plastic lid!). Place jar(s) with sweetened condensed milk into a pot. Pour enough  water to cover mason jars. Place lid on pot and simmer on LOW for about 90 minutes. Make sure to keep the water level so that it is covering the jars – check this frequently. If you have lumps, blend with an immersion blender (or in your upright blender) until smooth.

source: mamalovesfood.com

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