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Name: Chef Larrys Caramel Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 c Graham cracker crumbs; 3 tb Sugar; 1/2 c butter (1 stick)

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INGREDIENTS

2 c Graham cracker crumbs
3 tb Sugar
1/2 c butter ; (1 stick)

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 1 ea (14 ounce) package Kraft -caramels 3 ea Ounces (6 Tbsp) heavy cream 3 ea (8 ounce) packages -Philadelphia Cream Cheese, -room temperature 1 c Sugar 3 ea Eggs Pecan halves for garnish -(optional)MMMMM---------------------TO MAKE THE CRUST-------------------------- Wrap outside of a 9 1/2" springform pan with aluminum foil. In a medium size bowl, combine the crumbs and sugar. Pour in cooled butter or margarine and mix until well blended. Press mixture into the bottom and about 2-1/4" up the side of springform pan. Set aside. To make the filling: Preheat the over to 350. Unwrap caramels and set 12 aside. Place remaining caramels and heavy cream in the top of a double boiler over simmering water. Cover and cook, stirring occasionally, until caramels melt, about 30 minutes. In a medium size bowl, place cream-cheese and mix with an electric mixer until smooth and creamy. Slowly add sugar and mix well. Add eggs, one at a time, mixing after each addition. Slowly mix in caramel mixture. Pour half of cream cheese mixture into crust. Flatten 6 of remaining caramels into medallions. Place randomly over filling. Carefully pour remaining cream cheese mixture over flattened caramels. Flatten remaining 6 caramels into medallions and place in a ring pattern around edge of cheesecake. Place on baking sheet and bake 45 minutes. Remove from over, cover with a light towel (so it doesnt cool too quickly and crack) and cool to room temperature on wire rack. Refrigerate several hours or overnight. If desired, decorate top with pecan halves placed in concentric circles. Cut with long knife dipped in hot water and wiped off. Makes 12 servings. Per serving: 574 calories, 8 grams protein, 36 grams fat, 60 grams carbohydrates, 141 milligrams cholesterol, 452 milligrams sodium. Variation: To reduce fat and calories, make crust only on bottom. Reduce graham cracker crumbs to 1-1/4 C, sugar to 2 Tbsp and butter or margarine to 1/4 cup (1/2 stick). In filling, substitute 3 (8 ounce) packages Neufchatel cheese (like Philadelphia Light Cream Cheese) for cream cheese. Note: This version tends to crack more after baking.) Per serving: 464 calories, 9 grams protein, 25 grams fat, 55 grams carbohydrates, 122 milligrams cholesterol, 423 milligrams sodium. Variation: If you wish to use melted caramels instead of medallions, place the 12 reserved caramels and 1 Tbsp milk or cream in the top of a double boiler over simmering water until melted. Or place in a microwave-proof container and microwave on high (100% power) until melted, about 1 minute. Pour half the cheesecake mixture over crust and drizzle half the caramel mixture over top. Add remaining cheesecake mixture, drizzle remaining caramel mixture over top. Bake as directed. Courtesy of Shareware RECIPE CLIPPER 1.1 Posted to MM-Recipes Digest V4 #15 by muddy@ibm.net on May 17, 1999

NOTES

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Chef Larrys Caramel Cheesecake

2 c Graham cracker crumbs
3 tb Sugar
1/2 c butter (1 stick)

MMMMM--------------------------FILLING-------------------------------      1 ea (14 ounce) package Kraft           -caramels      3 ea Ounces (6 Tbsp) heavy cream      3 ea (8 ounce) packages           -Philadelphia Cream Cheese,           -room temperature      1 c  Sugar      3 ea Eggs           Pecan halves for garnish           -(optional)MMMMM---------------------TO MAKE THE CRUST--------------------------   Wrap outside of a 9 1/2" springform pan with aluminum foil. In a  medium size bowl, combine the crumbs and sugar. Pour in cooled butter  or margarine and mix until well blended. Press mixture into the  bottom and about 2-1/4" up the side of springform pan. Set aside. To  make the filling: Preheat the over to 350. Unwrap caramels and set 12  aside. Place remaining caramels and heavy cream in the top of a  double boiler over simmering water. Cover and cook, stirring  occasionally, until caramels melt, about 30 minutes. In a medium size  bowl, place cream-cheese and mix with an electric mixer until smooth  and creamy. Slowly add sugar and mix well. Add eggs, one at a time,  mixing after each addition. Slowly mix in caramel mixture. Pour half  of cream cheese mixture into crust. Flatten 6 of remaining caramels  into medallions. Place randomly over filling. Carefully pour  remaining cream cheese mixture over flattened caramels. Flatten  remaining 6 caramels into medallions and place in a ring pattern  around edge of cheesecake. Place on baking sheet and bake 45 minutes.  Remove from over, cover with a light towel (so it doesnt cool too  quickly and crack) and cool to room temperature on wire rack.  Refrigerate several hours or overnight. If desired, decorate top with  pecan halves placed in concentric circles. Cut with long knife dipped  in hot water and wiped off. Makes 12 servings. Per serving: 574  calories, 8 grams protein, 36 grams fat, 60 grams carbohydrates, 141  milligrams cholesterol, 452 milligrams sodium. Variation: To reduce  fat and calories, make crust only on bottom. Reduce graham cracker  crumbs to 1-1/4 C, sugar to 2 Tbsp and butter or margarine to 1/4 cup  (1/2 stick). In filling, substitute 3 (8 ounce) packages Neufchatel  cheese (like Philadelphia Light Cream Cheese) for cream cheese. Note:  This version tends to crack more after baking.) Per serving: 464  calories, 9 grams protein, 25 grams fat, 55 grams carbohydrates, 122  milligrams cholesterol, 423 milligrams sodium. Variation: If you wish  to use melted caramels instead of medallions, place the 12 reserved  caramels and 1 Tbsp milk or cream in the top of a double boiler over  simmering water until melted. Or place in a microwave-proof container  and microwave on high (100% power) until melted, about 1 minute. Pour  half the cheesecake mixture over crust and drizzle half the caramel  mixture over top. Add remaining cheesecake mixture, drizzle remaining  caramel mixture over top. Bake as directed. Courtesy of Shareware  RECIPE CLIPPER 1.1    Posted to MM-Recipes Digest V4 #15 by muddy@ibm.net on May 17, 1999

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Nutrition

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Serving Size: 1 Serving (33g)
Recipe Makes: 12

Calories: 164
Calories from Fat: 82 (50%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 20.3mg		6 %
Sodium 147.9mg		5 %
Potassium 27.5mg		1 %
Total Carbohydrate 20.2g		6 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 19.7g
Protein 1.1g		2 %
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.

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Calories per serving: 164

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