Desserts

Caramel and Vanilla Bean Cheesecake

Posted by Juliana on

Caramel and Vanilla Bean Cheesecake-1

The longer I live the more I’ve come to appreciate sweets that may not contain chocolate, peanut butter, caramel, or cream cheese.  When I was in my 20’s I couldn’t imagine the reasoning of someone who would choose a slice of lemon meringue pie rather than a giant hunk of chocolate cake. The thought choosing a jelly texture and sour flavor over a creamy texture and sweet flavor was baffling!

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Although, when I was in grade school, I remember walking to the drug store with friends to buy candy.  Back then I recall regularly picking out Lemonheads, Gummy Raspberries, Boston Baked Beans, and black licorice.  Maybe I was attracted to the packaging.  Maybe these items seemed like a good deal (like I was getting more sugar for my hard earned money). But by the time I reached Jr. High School I was primarily into chocolate and sweet items based on butterfat.

I still prefer chocolate cream pie over apple crisp but these days I’m branching out a bit more.  I’m beginning to understand the allure of having fruit for dessert.

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I don’t know why this is happening.  Maybe I’m tired of keeping my keeping my taste buds in the dark.

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Ben and I have been trying other things but I haven’t been too adventurous in my own kitchen. This weekend I want to try something new.  Don’t get me wrong. I’m not going to start bringing home Skittles or Laffy Taffy. But I may just throw a handful of fresh blueberries into something.

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But, today you are getting a recipe that’s true to my cream based, caramel core.  It’s a traditional cheese cake studded with vanilla seeds and caramel bits with a chocolate wafer crust.  Suddenly I’m rethinking my blueberries!

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Print

Caramel and Vanilla Bean Cheesecake

Ingredients

  • Crust:
  • 9 oz. box Famous Chocolate Wafers
  • 1 stick unsalted butter melted
  • ½ tsp. kosher salt
  • Cheesecake Batter:
  • 2 lbs. cream cheese room temperature
  • 3/4 cup sugar
  • 2 Tbsp. heavy whipping cream
  • 3 large eggs + 2 large egg yolks room temperature
  • 11 oz. bag Kraft Caramel Bits
  • seeds scraped from the inside of one vanilla bean

Instructions

  1. Crust:
  2. Process cookies in food processor almost to a fine crumb.
  3. Drizzle in melted butter, while the processor is still running, and sprinkle in salt until completely combined.
  4. Press moistened crumbs into the bottom, and about 1/2 of the way up the sides, of a 9 inch spring form pan.
  5. Bake crust in an oven preheated to 350° for ~15 min.
  6. Remove from oven and set aside to cool while prepping the cake batter.
  7. Cake:
  8. Beat together cream cheese and sugar until well combined.
  9. Add eggs one at a time.
  10. After eggs have been incorporated add the cream and vanilla bean seeds, beat until well combined, but don’t over mix. Fold in caramel bits until well distributed.
  11. To assemble the cake pour the batter over the crust and spread out as evenly as possible.
  12. Bake in an oven preheated to 300° for 90 minutes.
  13. Turn oven off and continue to let the cake sit in the hot oven for another 90 minutes.
  14. Remove from oven and refrigerate cake for at least 4 hours or overnight.
  15. Slice and EAT!
  16. Note: I don't use a water bath. But, I do sit my spring form pan on a cookie sheet in case anything leaks out the bottom.
Caramel and Vanilla Bean Cheesecake