Caramel Cheesecake

Name: Caramel Cheesecake
Prep time: 15 min
Cook time: 50 min
Yield: 8
Ingredients: 1 1/2 cups (375 mL) graham crumbs; 1/2 cup (125 mL) butter, melted; 1/2 cup (125 mL) caramel or butterscotch flavoured topping sauce; 1 cup (250 mL) chopped pecans; 3 pkgs (250 g each) regular or light cream cheese, softened; 1 can (300 mL) Original or Low Fat Eagle Brand® Sweetened Condensed Milk Original Sweetened Condensed Milk; 3 eggs; 1 tsp (5 mL) vanilla extract

Prep Time 15 mins

Cook Time 50 mins

Serves 8

Difficulty N/A

Ingredients

1 1/2 cups (375 mL) graham crumbs
1/2 cup (125 mL) butter, melted
1/2 cup (125 mL) caramel or butterscotch flavoured topping sauce
1 cup (250 mL) chopped pecans
3 pkgs (250 g each) regular or light cream cheese, softened
1 can (300 mL) Original or Low Fat Eagle Brand^® Sweetened Condensed Milk
3 eggs
1 tsp (5 mL) vanilla extract

Original Sweetened Condensed Milk

Directions

Step 1:

Combine crumbs with butter. Press onto bottom and halfway up sides of 9" (23 cm) springform pan. Pour caramel sauce over crust and top with pecans.

Step 2:

Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and vanilla; pour over crust.

Step 3:

Bake in preheated 325ºF (160ºC) oven 45-50 minutes or until centre slightly jiggles when pan is lightly shaken. Cool and chill 4 hours or overnight. Garnish as desired.