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Dairy
Easy
10 Servings
Allergens 
1 Hour, 20 Minutes
Diets
This is no ordinary cheesecake! A super-rich and creamy filling, coupled with a praline layer and caramel topping make this a cheesecake you’ll want to make again and again.
1 and 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) melted butter
35 caramels, such as Arcor Butter Toffees (caramel or milk flavor)
3 tablespoons milk
1 cup chopped pecans (optional but recommended)
4 (8-ounce) packages brick-style cream cheese, at room temperature
1 cup sugar
1 and 1/2 teaspoons Gefen Vanilla Extract
4 eggs, at room temperature
caramel cream, for topping
pecans, for topping
Preheat oven to 350 degrees Fahrenheit.
Cover bottom of an eight-inch springform pan with Gefen Parchment Paper. Combine crumbs and butter. Press firmly onto pan.
In a saucepan over low heat, melt caramels with milk until smooth. Add in chopped pecans if desired. Pour over crust.
In the bowl of an electric mixer, beat cream cheese, sugar, and vanilla until well blended. Add eggs one at a time. Mix just until combined. Pour batter in pan.
Bake for one hour, until center is almost set. Let cool and refrigerate eight hours.
Top or drizzle with caramel cream and garnish with nuts if desired.
Yield: 1 large cake
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how you get the crust in a designe?
This was amazing! First cheesecake that really worked well with Israeli 28% Gevinat Shamenet!