here’s another one of those recipes that y’all are going to have to trust my friends opinions on this….
see it’s a cheesecake.
and cheesecakes are made with cream cheese.
and my feelings toward cream cheese are very similar to my feelings about bananas.
i’m slightly less forgiving toward cream cheese than i am to bananas…. i’ll actually eat cream cheese if it’s in something and i can’t taste it.
but cheesecake…. it’s nothing but flavored cream cheese.
that’s why you have to trust my friends and family. they LOVED it. this was another one of those work birthday requests and it was made knowing full well how i felt about cream cheese. and when the request was made, i asked if he wanted strawberries or fruit or something and i got a “no… but… there’s this cheesecake at texas de brazil that has a layer of caramel at the bottom.”
that brings us here.
plus making this cheesecake gave me a reason to make caramel. um done.
vanilla caramel cheesecake
- 16 oz vanilla wafers
- 12 tbs butter, melted
- 2 tbs + 1-1/2 c sugar
- 1/2 tsp + 1 tbs vanilla extract
- 1/4 tsp salt
- 3 lbs (6 – 8 oz packages) cream cheese, room temp
- 5 large eggs
- 2 tbs lemon juice
- 1 tbs vanilla bean paste
- 1 recipe homemade caramel, room temp
- preheat oven to 325F with a rack positioned in the middle of the oven. spray the sides of a 10″ springform pan with cooking spray.
- make your crust: add the vanilla wafers to the bowl of a food processor and process to fine crumbs. add the melted butter, 2 tbs sugar, 1 tsp vanilla and salt and mix well. pour the mixture into the springform pan; pressing evenly around the pan and about 2″ in up the sides. (you want a little bit of thicker crust.) pour your room temp caramel on top of the crust.
- make your filling: beat the cream cheese until smooth. add the remaining sugar and beat until light and fluffy. beat in the eggs, 1 at a time. scrape down the sides and bottom of the bowl. add the lemon juice, vanilla extract and vanilla bean paste and beat 1 min more. pour batter on top of the caramel.
- bake your cheesecake until the edges are set and the center still slightly jiggles, 60-75 min. remove from oven and let cool completely. once the cheesecake is cooled, the cheesecake must chill at least 6 hours in the fridge.
one thing… for the recipe i gave you, i doubled the crust amount. you’ll notice in that picture that the crust is kinda skimpy so the caramel got all up in it, which isn’t a bad thing but maybe you want just a bit of crust that’s not super caramelly. i mean maybe you’re that crazy.
oh and that picture up there, aside from being the phone pictures i’m trying to get away from, is one of the hunks i brought to my parents house for them to try. when my stepdad took it out of the fridge to eat it, there was a statement made about how there was no way he could eat it all. sure enough he did.
oh oh oh… and the birthday boy, well he brought about half the cake home to share with his wife. later that night i got a text from her saying that when she cut her piece he told her she wasn’t going to be able to eat it all. so she cut some away from it to save for later, except he ate it ALL!!
so while i may not like cheesecake, you should totally make this for yourself or your loved ones. i promise that they’ll love it!
cheesecake recipe from: pure vanilla by shauna sever