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Caramel Cheesecake

The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. —Rena Fields, Sackets Harbor, New York
  • Total Time
    Prep: 25 min. + chilling Bake: 30 min. + cooling
  • Makes
    16 servings


  • 2 cups crushed vanilla wafers (about 60 wafers)
  • 3 tablespoons sugar
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 package (14 ounces) caramels
  • 1 can (5 ounces) evaporated milk
  • 1 cup chopped walnuts


  • Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet.
  • Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.
Nutrition Facts
1 slice: 352 calories, 19g fat (9g saturated fat), 72mg cholesterol, 208mg sodium, 42g carbohydrate (31g sugars, 1g fiber), 7g protein.
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Average Rating:
  • Glendine
    Aug 24, 2020

    I opt for the brown sugar and put a cup and two tablespoons of it in there... also I put a tablespoon of sour cream in it and instead of using the caramel recipe I used Hershey's Caramel that's for icecream and it came out perfect, so, so, so good.

  • Sarah
    Aug 13, 2020

    No comment left

  • khegeman
    Mar 28, 2018

    very good cheesecake. I did bake it in a water bath, but it took 50 minutes for the filling to set properly.

  • TrishtheDish1
    Aug 31, 2016

    I give the cheesecake 5 stars and the caramel topping 4. The next time I make this, I would make a caramel topping from scratch, no prewrapped caramels! It just isn't as good, or as creamy as what you can make from scratch. As it cooled, it seized up and began to harden and the end result wasn't at all like the photo. I added drizzled chocolate also and made it more of a Turtle cheesecake. Everyone loved it, but I'm my biggest critic...homemade topping next time!

  • lovemusic
    Sep 24, 2014

    This is so easy to make and delicious! The texture is so creamy and with the caramel sauce, everybody just raved about it! I made it in a 9 inch springform pan and had to bake it close to an hour.

  • Averysmom7
    May 30, 2014

    Am i able to make these individually? Meaning in small cupcake mold forms? Pls help it really will help me.

  • KarenKeefe
    Feb 25, 2014

    This cheesecake is one of the easiest and tastiest I have every tried! I also added a chopped Heath bar to the topping. Thank you for sharing!

  • bakergirlmd
    Feb 25, 2014

    Shake things up a bit with the crust and used crushed biscotti (chocolate, macaroon, or almond)! Also, I double the recipe to achieve a taller cake

  • ajb6212
    Oct 20, 2013

    Very easy to make and tastes excellent! We made this cheesecake for the first time last night and won a cheesecake contest with it today!

  • lvarner
    Oct 4, 2013

    Yummy! This cheesecake is really good. I love every aspect of it - the crust, the cheesecake filling, and the caramel topping. I often use pecans instead of walnuts because I more typically have those on hand. I have sometimes also drizzled some chocolate syrup or hot fudge sauce over the top of each slice as well, in create a turtle cheesecake-type flavor.