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Preheat oven 350?. Prepare water bath to prevent cracking. Stir first 3 ingredients. Press mixture into bottom of lightly greased pan. Bake for 10 minutes. After baking, reduce heat to 325?. Place CARAMELS and EVAPORATED MILK into saucepan and melt on medium-low heat, stirring constantly. Pour most of CARAMEL onto crust (for variations, see notes). Beat CREAM CHEESE. Gradually add SUGAR, FLOUR, and VANILLA EXTRACT. Add EGGS one at a time. Add SOUR CREAM. Pour into pan. Bake for 30 minutes, rotate, bake another 30 minutes.
Variations: Caramel as layer between crust and cheesecake; swirled into mixture; layered on top during chilling stage.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 439 | ||
Calories from Fat: 49 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 34.1mg | 10 % | |
Sodium 256.8mg | 9 % | |
Potassium 98.3mg | 3 % | |
Total Carbohydrate 94.6g | 28 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 93.5g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 439
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