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Add a photoServings: 12
Ingredients
- 2 c. Graham cracker crumbs
- 3 Tbsp. Sugar
- 1/2 c. (1 stick) butter or possibly margarine, melted and cooled.
- 1 x (14 oz) package Kraft caramels
- 3 x Ounces (6 Tbsp) heavy cream
- 3 x (8 oz) pkgs. Philadelphia Cream Cheese, room temperature
- 1 c. Sugar
- 3 x Large eggs Pecan halves for garnish (optional)
Directions
- Wrap outside of a 9 1/2" springform pan with aluminum foil. In a medium size bowl, combine the crumbs and sugar. Pour in cooled butter or possibly margarine and mix till well blended. Press mix into the bottom and about 2-1/4" up the side of springform pan. Set aside. To make the filling: Preheat the over to 350. Unwrap caramels and set 12 aside. Place remaining caramels and heavy cream in the top of a double boiler over simmering water. Cover and cook, stirring occasionally, till caramels heat, about 30 min. In a medium size bowl, place cream-cheese and mix with an electric mixer till smooth and creamy. Slowly add in sugar and mix well. Add in Large eggs, one at a time, mixing after each addition. Slowly fold in caramel mix. Pour half of cream cheese mix into crust. Flatten 6 of remaining caramels into medallions. Place randomly over filling. Carefully pour remaining cream cheese mix over flattened caramels. Flatten remaining 6 caramels into medallions and place in a ring pattern around edge of cheesecake. Place on baking sheet and bake 45 min.
- Remove from over, cover with a light towel (so it doesn't cold too quickly and crack) and cold to room temperature on wire rack.
- Chill several hrs or possibly overnight. If you like, decorate top with pecan halves placed in concentric circles. Cut with long knife dipped in warm water and wiped off.
- Makes 12 servings.
- fat and calories, make crust only on bottom. Reduce graham cracker crumbs to 1-1/4 C, sugar to 2 Tbsp and butter or possibly margarine to 1/4 c.
- (1/2 stick). In filling, substitute 3 (8 oz) pkgs. Neufchatel cheese (like Philadelphia Light Cream Cheese) for cream cheese.
- Note:This version tends to crack more after baking.)
- to use melted caramels instead of medallions, place the 12 reserved caramels and 1 Tbsp lowfat milk or possibly cream in the top of a double boiler over simmering water till melted. Or possibly place in a microwave-proof container and microwave on high (100% power) till melted, about 1 minute. Pour half the cheesecake mix over crust and drizzle half the caramel mix over top. Add in remaining cheesecake mix, drizzle remaining caramel mix over top. Bake as directed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 12 servings | |
| Calories 645 | |
| Calories from Fat 311 | 48% |
| Total Fat 35.39g | 44% |
| Saturated Fat 18.87g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 580mg | 24% |
| Potassium 220mg | 6% |
| Total Carbs 77.13g | 21% |
| Dietary Fiber 1.2g | 4% |
| Sugars 51.8g | 35% |
| Protein 7.71g | 12% |
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