Caramilk Cheesecake Recipes

CARAMEL CHEESECAKE

Steps:

• Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.

CARAMILK CHEESECAKE

Steps:

• .Preheat oven to 350 degrees.
• Place one rack in middle of oven an one rack in bottom 1/3 portion of oven.
• Combine crumbs and melted butter.( not sure I'll be using the full ½ cup butter, I'll start with ¼ if it hold together that will be great ill change it.).
• Press mixture into 10 inch spring form and bake for 10 minutes.
• Let cool completely.
• For the filling beat the cheese until smooth and add 1/3 cup liqueur, blend completely and then add the other ¼ cup.
• Mix in the brown sugar(I'm not going to be using that amount either, I'll start tasting the batter after 1/3 cup because there seems to be a lot of sugar in the ingredients this recipe).
• Add and mix well the sour cream.
• Beat in eggs mixing after each egg.
• Pour into crust and smooth out the top. I also pick up the spring form a few inches off the counter and drop the pan down a few times to get a more even distribution.
• Place the cake in the middle rack of the over.
• Fill a baking pan with some water( I usually fill the water level half way up and place it on the second rack in bottom 1/3 portion of oven under the cake. This will help to prevent cracking.).
• Bake for 1 hour.
• Turn off the oven leaving the cheese cake in the oven for another 30 minutes with the door slightly open.
• Remove cake from oven and place on a wire rack and cool to room temperature.
• Then place in fridge for 8 hours.
• Spread the Dulce de Leche on the top and sides.
• Place pieces of chocolate bar around edge of cake.
• Let stand 30 minutes.
• Whip the cream and pipe onto top.