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    Home » At Home with Rebecka

    New York Cheesecake with Caramel Sauce

    August 15, 2013 by athomewithrebecka 4 Comments

    New York Cheesecake with Caramel Sauce

    The Right Fit

    Eating cheesecake is like buying shoes, you have to try on a lot to find just the right fit.  I try to make a new cheesecake recipe at least once a month in order to find the perfect, dreamy cake. I've found a lot that I really like but only a few that I absolutely love.  

    Ms Paula Deen, is my 'go to girl' when it comes baking.  More often than not, she offers up recipes that make me swoon.  Unfortunately, this recipe left wanting for the rich, dense, and creamy texture of Traditional New York Cheesecake.  The recipe is lighter than the traditional New York Style, but still offered up a delightful texture and flavor, well worth preparing.  I just want more!

    Cheesecake Caramel Sauce

    New York Cheesecake with Caramel Sauce

    Rebecka Evans
    Adapted from Paula Deen Cheesecake with Praline Sauce
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 20 minutes mins
    Course Dessert
    Servings 12 slices

    Ingredients
      

    • Crust
    • 1 ½ cups graham cracker crumbs
    • 4 tablespoons melted butter
    • ¼ cup ½ stick butter
    • Filling
    • 3 8 ounce packages cream cheese, room temperature
    • 1 cup granulated sugar
    • 5 eggs
    • 1 tablespoon vanilla extract
    • Sour Cream Topping
    • 1 ½ cups sour cream
    • 4 tablespoons granulated sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat oven to 350 degrees F.
    • For crust, stir together the graham cracker crumbs, sugar, and butter. Pat mixture into the bottom and sides of a 9-inch spring form pan.
    • Make the filling: In a large bowl, beat together the cream cheese and granulated sugar. Beat in the eggs, 1 at a time, and then beat in vanilla. Pour the filling into crust and bake for 1 hour. Remove cake from the oven and cool for 10 minutes.
    • Meanwhile, make the topping: In a bowl, mix sour cream, sugar, and vanilla until well blended. Spread mixture over warm cake and return to the oven for additional 4 minutes. (cool the total 10 minutes or topping will not be even). Let the cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours. At serving time, run a table knife around the edges of the pan to loosen the cake from the pan. Removes sides of the pan and place cake on a platter, leaving it on the bottom of the pan. Pour prepared caramel over the cake, store in the refrigerator until ready to serve.

    Notes

    Paula's recipe did not make enough topping for my cake. It was too thin, and covered the cake in an uneven and splotchy manner. Be sure to double the topping step, and you should be good to go or use bottled caramel. I used, ½ bottle Hershey Caramel topping (may be made from scratch, about 2 cups)
     
    Be sure to let the cake cool completely before removing the sides of the pan, I'm never patient enough to wait...I cracked my cake but was able to save the look by adding the caramel sauce!
    Keyword Caramel Cheesecake, Caramel Sauce, Cheesecake Recipe
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

    Just Wait

    I'm always too impatient to wait out the suggested cooling time thus, my cake almost split into two pieces when I loosened the spring form pan!  When will I ever learn?  Happily, I was able to salvage the aesthetics of my cake by pouring half a jar of prepared caramel sauce over the top.  

    I also had issues with the topping.  Plan to make a double recipe for that step, to ensure enough topping for your cake.  The cake was delicious, but I still prefer a creamier textured cheesecake.  

    New York Cheesecake with Caramel Sauce
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    1. Jordan

      September 27, 2013 at 1:35 am

      Having a great and mouthwatering thought on your mind for a Cheesecake with a Caramel Sauce it what everyone wants to enjoy with.
      With your recipe the taste of Caramel Sauce with a Cheesecake it will take you to the pleasureful feelings which you had ever enjoyed.

      Reply
      • athomewithrebecka

        September 27, 2013 at 2:53 pm

        Thank you Jordan!

        Reply
    2. kitchen flavours

      August 15, 2013 at 10:28 pm

      Hi Rebecka,
      Your cheesecake looks delicious! The caramel over the top makes it so hard to resist! Wish I could have a slice right now, have not made or eaten cheesecakes such as this, in ages!

      Reply
      • athomewithrebecka

        August 16, 2013 at 8:02 am

        Thanks Joy, I found the cake to be better 24 hours after refrigeration. Much smoother in texture and flavor. I've joined a few of you newer blog/recipe link ups. I plan to get more active with meeting and greeting new bloggers as well as sharing new recipes with the link ups once my children get back to school Life has been crazy here so I haven't devoted enough time to my blog as I need to. Thanks for always being there!!

        Reply

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

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