INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
TO MAKE THE CRUST
Wrap outside of a 9 1/2" springform pan with aluminum foil. In a
medium size bowl, combine the crumbs and sugar. Pour in cooled butter
or margarine and mix until well blended. Press mixture into the
bottom and about 2-1/4" up the side of springform pan. Set aside. To
make the filling: Preheat the over to 350. Unwrap caramels and set 12
aside. Place remaining caramels and heavy cream in the top of a
double boiler over simmering water. Cover and cook, stirring
occasionally, until caramels melt, about 30 minutes. In a medium size
bowl, place cream-cheese and mix with an electric mixer until smooth
and creamy. Slowly add sugar and mix well. Add eggs, one at a time,
mixing after each addition. Slowly mix in caramel mixture. Pour half
of cream cheese mixture into crust. Flatten 6 of remaining caramels
into medallions. Place randomly over filling. Carefully pour
remaining cream cheese mixture over flattened caramels. Flatten
remaining 6 caramels into medallions and place in a ring pattern
around edge of cheesecake. Place on baking sheet and bake 45 minutes.
Remove from over, cover with a light towel (so it doesn't cool too
quickly and crack) and cool to room temperature on wire rack.
Refrigerate several hours or overnight. If desired, decorate top with
pecan halves placed in concentric circles. Cut with long knife dipped
in hot water and wiped off. Makes 12 servings. Per serving: 574
calories, 8 grams protein, 36 grams fat, 60 grams carbohydrates, 141
milligrams cholesterol, 452 milligrams sodium. Variation: To reduce
fat and calories, make crust only on bottom. Reduce graham cracker
crumbs to 1-1/4 C, sugar to 2 Tbsp and butter or margarine to 1/4 cup
(1/2 stick). In filling, substitute 3 (8 ounce) packages Neufchatel
cheese (like Philadelphia Light Cream Cheese) for cream cheese. Note:
This version tends to crack more after baking.) Per serving: 464
calories, 9 grams protein, 25 grams fat, 55 grams carbohydrates, 122
milligrams cholesterol, 423 milligrams sodium. Variation: If you wish
to use melted caramels instead of medallions, place the 12 reserved
caramels and 1 Tbsp milk or cream in the top of a double boiler over
simmering water until melted. Or place in a microwave-proof container
and microwave on high (100% power) until melted, about 1 minute. Pour
half the cheesecake mixture over crust and drizzle half the caramel
mixture over top. Add remaining cheesecake mixture, drizzle remaining
caramel mixture over top. Bake as directed. Courtesy of Shareware
RECIPE CLIPPER 1.1
Posted to MM-Recipes Digest V4 #15 by muddy@ibm.net on May 17, 1999

A Message from our Provider:

“Life’s most exciting adventure: intimacy with God”