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Caramel Cheesecake
This is an ultra smooth, caramel-laced cheesecake that
takes minutes to prepare. You can use any chocolate coffee toffee bar in this recipe.
Heath Bars are fine and Skor Bars are excellent.
Crust:
1 1/4 Cup Graham Cracker Crumbs
3 Tbsp. Brown Sugar
1/4 Cup Unsalted Butter - melted
1/4 Cup Butterscotch Chips
Cake:
1 1/2 Pounds Cream Cheese
4 Eggs
1/2 teas. Watkins
Caramel Extract
2 teas. Watkins Vanilla, Double Strength
1 Tbsp. Lemon Juice
Tiny Pinch of Salt
15 Caramels - minced or quartered
Sour cream topping:
1 1/2 Cups Sour Cream
1/2 teas. Watkins Vanilla, Double Strength
1 Tbsp. Sugar
Garnish:
1/3 Cup Toffee Bar such as Heath or Skor - coarsely chopped
Preheat oven to 375 F. Crust: In a food processor, pulse
the graham crumbs, brown sugar, butter and butterscotch chips together to make a crumbly
mixture. Remove and press into bottom of a 9 or ten inch springform pan.
Cheesecake: In a mixer, cream the cheese
with condensed milk until smooth. Add eggs, one at a time, then Watkins Vanilla, caramel extract, lemon
juice and pinch salt. Fold in minced caramels. Pour into prepared pan. Place in oven and
reduce oven temperature to 350 F. Bake until cake is set, about 45 minutes.
Topping: In a small bowl, stir together
sour cream, Watkins Vanilla and
sugar. Gently spread over baked cake. Bake an additional 5-8 minutes. Remove cake from
oven and refrigerate several hours or overnight. Before serving, sprinkle with chopped
toffee bar.
Serves 10-12
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