Everyone will love this velvety cheesecake with a caramel twist!


  • 1 1/2 cups crushed vanilla wafers
  • 1/3 cup melted butter
  • 1/2 plus 1 cup sugar
  • 4 packages cream cheese, softened
  • 4 eggs
  • 1 tsp. vanilla
  • 9-14 oz. caramel squares
  • 3 oz. evaporated milk

  • Preheat oven to 350° F
  • Mix vanilla wafers, butter, and 1/2 cup sugar to make crust
  • Place a piece of parchment paper in bottom of a spring form pan
  • Pour crust mixture into pan and bake for 5 minutes
  • Melt caramel in a double boiler and add evaporated milk – set aside
  • Mix cream cheese with sugar and add eggs one at a time until thoroughly combined
  • Add vanilla to mixture
  • Pour mixture into pan and pour caramel on top, swirling into batter
  • Bake for 50-60 minutes in a water bath, until top rises and slightly browns
  • Leave in water bath and let cool until firm
  • Remove from pan and refrigerate until ready to serve
  • Top with additional caramel sauce and pecans, if desired


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