Caramel Cheesecake

I've been making this cheesecake for years, I started with a recipe from a cookbook, but over the years I've changed it a little. This is my sweet hubby's favorite cheesecake. I've used leftover cookies instead of the graham crackers and lots of different toppings. This time I made it for his birthday and I used a caramel topping. I cooked a can of sweetened condensed milk for 8 hours and let it cool and spooned it over the cheesecake before taking it out of the pan. You can find the directions for cooking the sweetened condensed milk here.


Easy Caramel Cheesecake

1 1/4 cup graham cracker crumbs (about 16 crackers)
2 tablespoons sugar
3 tablespoons butter, melted
3 packages cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
3 eggs
1 can sweetened condensed milk, turned into caramel, find recipe here

Heat oven to 350 degrees. In a small bowl mix the graham cracker crumbs, sugar and butter. Press it into a 9 inch spring-form pan. Bake for 10 minutes and let cool. Reduce oven to 300 degrees.

In a mixer beat the cream cheese for 3 minutes. Gradually beat in the sugar, beating until fluffy. Add the eggs and vanilla and beat for 1 more minute. Spoon over graham cracker crust and smooth the top. Bake for 1 hour. Sometimes the top will crack, but that's ok. Let cool. When completely cool refrigerate for 2-3 hours. Top with your favorite topping I used my caramel recipe. Loosen cheesecake with a knife then remove ring and put on a large platter.