Thursday, December 11, 2008

Recipe: Caramel Cheesecake

This recipe comes from my friend Jen (not sure who shared it with her)
It's a yummy cheesecake recipe just in time for the holidays that DOESN'T take 4 packages of cream cheese. Have you ever noticed cheesecake recipes require ridiculous amounts of the stuff?
Anyway this cheesecake is delicious, simple to make and perfect for entertaining. It comes with a warning however, KEEP FROZEN until ready to serve. It melts quickly and can get messy. Now on to the good stuff .....

Caramel Cheesecake

1 ½ - 2 cups Graham crumbs
½ cup melted butter
1 - 8oz pkg. of cream cheese
2 tbsp of white sugar
1 can of sweetened condensed milk
1 large container of cool whip
1-2 tbsp coconut
1-2 tbsp slivered almonds
Caramel syrup

Mix together graham crumbs & butter. Bake for about 5-7 minutes, let cool
Cream together cream cheese, sugar, condensed milk. Then add cool whip, cream together again.
In a heated frying pan lightly toast coconut & slivered almonds. Sprinkle on top of filling and drizzle caramel syrup

Freeze Overnight!

Today's Quote:
"If you have much, give of your wealth. If you have little, give of your heart"  ~Arab proverb


Angie said...

Sounds yummy. I'm a huge fan of baked cheese cakes....oh, and those chocolate lava cakes (which are super easy to make.)

Heather said...

...and if you would like something different instead of putting almonds on top you could crush choc chip cookies(nice for kids), scor bar, oreo, the maple cookies( if your a peanut butter fan) crushed are good tooo. I usually drizzle caramel (or choc) on top after you put the serving on the plate and then put litte swirl of whipped cream on side just to dress it up a little