Caramel Cheesecake

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 28 golden oreos, crushed
• 1/4 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup brown sugar, firmly packed
• 1 tablespoon vanilla extract
• 1 (13 1/2 ounce) can nestle la lechera dulce de leche caramels
• 1 cup sour cream
• 2/3 cup up heavy whipping cream
• 4 large eggs
• 1/4 cup all-purpose flour
• 1/2 cup butter, softened
• 1 cup brown sugar, packed
• 1/4 cup heavy whipping cream
• 2 cups powdered sugar

Recipe

• 1 heat oven to 325 degrees.
• 2 in mixing bowl mix crust ingredients together.
• 3 press into the bottom and 1 inch up the sides of a 9 inch spring form pan.
• 4 wrap pan with heavy duty foil. freeze for 30 minutes.
• 5 in a large bowl beat cream cheese, add brown sugar and vanilla at medium speed until blended.
• 6 beat in caramel, sour cream and heavy cream.
• 7 add eggs one at a time until blended. slowly beat in flour. do not beat eggs, it will make cheesecake crack.
• 8 place spring form pan in a large baking pan.
• 9 pour filling into spring form pan over crust.
• 10 batter will come to a 1/4 inch of top of pan.
• 11 fill pan 1/2 way up the side of the spring form pan.
• 12 bake for 45 minutes or until edges are puffed and top is dry to touch. the center should move but not ripple.
• 13 turn off the oven and let cool in the oven for 4 hours do not open oven.
• 14 after it cools refrigerate over night.
• 15 heat butter over med. heat in pan until melted.
• 16 stir in brown sugar. heat to boiling. stirring constantly.
• 17 reduce heat to low.
• 18 boil and stir 2 minutes.
• 19 stir in milk and heat to boiling; remove from heat.
• 20 cool to luke warm.
• 21 gradually stir in powdered sugar.
• 22 place sauce pan of frosting in a bowl of cold water.
• 23 beat until smooth and of spreading consistency.
• 24 if frosting becomes too stiff, stir in additional milk, one teaspoon at a time. remove cheesecake from pan and ice. keep in fridge.