1¼ cups graham cracker crumbs
¼ cup (½ 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
1½ teaspoons vanilla extract
4 eggs, at room temperature
Caramel cream and pecans, for topping

  1. Preheat oven to 350°F.
  2. Cover bottom of an 8-inch springform pan with parchment paper. Combine crumbs and butter. Press firmly onto pan.
  3. In a saucepan over low heat, melt caramels with milk until smooth. Add in chopped pecans. Pour over crust.
  4. 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 into pan.
  5. Bake for 1 hour, until center is almost set. Let cool and refrigerate for 8 hours.
  6. Top or drizzle with caramel cream and garnish with nuts if desired.

Yield: 1 large cake

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.

For more great recipes, check out this weeks issue of Whisk by Ami