Rich Caramel Cheesecake

Recipe by Rita1652
READY IN: 2hrs




  • Preheat oven to 350 degrees.
  • For the crust:
  • Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan.
  • For the caramel:
  • Combine sugar and water in a saucepan over medium-high heat. Add zest and stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3-6 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.
  • For the cheesecake:
  • Beat cream cheese and both sugars at medium speed with an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated.
  • Pour two-thirds of batter over crust. remove zest from caramel and beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.
  • Place in center of the oven and bake for about 50 minutes, or until edges are firm but middle still Wiggles. Remove from oven and cool. Chill.
  • Beat the 1 cup whipping cream till stiff and spraed on chilled cake.
  • OPTIONAL --.
  • Garnish:
  • Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until mixture is light brown and a small amount dropped in cold water forms a brittle ball. Remove from heat and immediately pour into 2 9-inch circles, on a well-buttered cookie sheet pan.
  • When the caramel starts to harden, cut each circle into six wedges a sharp knife. As caramel continues to harden, recut the wedges several times.
  • Slide the tip of a sharp knife under a wedge and remove from plate.
  • Place on a buttered cookie sheet to continue cooling. Continue with remaining panes. Some may break. Save six of the most attractive panes for the decoration.
  • Just before serving, placing panes vertically into the cheesecake.