Caramel Cheesecake Name Settings
 
Prep time
Cook time
Total time
 
<span class="mceItemHidden" data-mce-bogus="1">These <span class="hiddenSpellError" pre="These " data-mce-bogus="1">caramel</span> cheesecake name settings are really good! I should have made the letters thinner though. But the chocolate tastes really good with the <span class="hiddenSpellError" pre="the " data-mce-bogus="1">caramel</span>!</span>
Author:
Recipe type: Dessert
Serves: 7
Ingredients
  • Crust:
  • About 15 graham crackers
  • 3 tablespoons granulated sugar
  • 1 stick unsalted butter, melted
  • Green Meltable Chocolate
  • Red Meltable Chocolate
  • Cheesecake:
  • 3 8oz packages cream cheese, room temperature
  • 2 13-14 oz. can Sweetened Condensed Milk
  • 2 tablespoons all purpose flour
  • 3 teaspoons salt
  • 1 ¼ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
Instructions
  1. The first thing to do is - the day before put the Sweetened Condensed Milk in a pan with water up close to the top of the can. Then let it cook all day. Stir it once in a while. Add water when it gets low. When it looks like caramel, put foil over it and refrigerate til morning. This is how I make caramel.
  2. Preheat oven to 375
  3. For the crust, you need 2 cups of crumbled graham crackers, add sugar, salt and melted butter. Spread on bottom and sides of springform pans and bake about 10-12 mins. then reduce it to 300 for the cheesecake.
  4. In a mixer fitted with a paddle attachment, beat cream cheese until smooth, add 1 can of room temperature caramel and beat to combine.
  5. Add flour and salt, beat to combine, scrape down the sides as necessary. Beat until smooth and fluffy, about 5 minutes. There should be no lumps.
  6. Add sugar and beat to combine.
  7. Add the vanilla, and then beat in the eggs one at a time until just combined, about 30 seconds each. Don’t overbeat the eggs ; the cheesecake will puff up too much while baking, and the top will crack.
  8. Pour the cream cheese mixture into the cooled crust and smooth the top.
  9. Bake at 300 degrees for 55 – 65 mins. The center will seem to be only slightly set, and will be wobbly if you nudge it. The sides will puff slightly.
  10. Cool completely on a rack, then cover and refrigerate 8 hours or overnight . When I put it in the refrigerator, I remove the ring from my springform, and put the cheesecake on a cake stand. You can leave it in the springform if you don't have a cake stand.
  11. The next morning, spread some caramel from the 2nd can on the top of the cakes.
  12. Melt chocolate in two bowls in the microwave for about 40 seconds, take it out, stir, put it back in if needed.
  13. Place each color in a piping bag or baggie and write the letters on parchment paper. Place in refrigerator for about 3 or 4 mins and then place them on top.
  14. That's it!
  15. ENJOY!
Recipe by Mom 'N Daughter Savings at https://momndaughtersavings.com/2014/11/caramel-cheesecake-name-settings/