This is a creamy, caramelly, cheesecake with a nice graham cracker crust.

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Recipe Summary

prep:
45 mins
cook:
53 mins
additional:
9 hrs 30 mins
total:
11 hrs 8 mins
Servings:
14
Yield:
1 9-inch pie
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place 1/2 cup butter into a large microwave-safe bowl; heat in a microwave until melted, about 15 seconds. Mix in crushed graham crackers and 2/3 cup white sugar. Press the mixture into the bottom of a pie plate, forming a crust.

  • Bake crust in the preheated oven until firm, about 10 minutes. Remove from oven; reduce oven heat to 350 degrees F (175 degrees C).

  • Combine brown sugar, 1/2 cup butter, milk, and vanilla extract in a saucepan over medium heat. Stir constantly until boiling; continue stirring until thickened, about 2 minutes more. Remove caramel sauce from heat and allow to cool.

  • Mix cream cheese and 1/2 cup white sugar together in a bowl until smooth. Pour in 3/4 of the caramel sauce and mix until well blended. Mix in all 3 eggs at once. Pour the batter into the crust.

  • Bake in the hot oven until edges darken but center is still a bit gooey, 35 to 45 minutes.

  • Turn off the oven, open the oven door, and let cheesecake cool in the oven for about 1 hour.

  • Reheat the remaining caramel sauce. Take cooled cheesecake out of the oven and pour warm sauce over. Let cool to room temperature, about 30 minutes. Cool 8 hours to overnight in the refrigerator.

Nutrition Facts

477 calories; protein 6.1g 12% DV; carbohydrates 42.9g 14% DV; fat 32.3g 50% DV; cholesterol 127.9mg 43% DV; sodium 329.3mg 13% DV. Full Nutrition