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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.