Rich Caramel Cheesecake Recipe
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Caramel Panes

1 C. sugar

1/4 C. water

Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until mixture is light brown and a small amount dropped in cold water forms a brittle ball. Remove from heat and immediately pour into a 9-inch, well-buttered round cake pan or plate.

When the caramel starts to harden, cut each circle into six wedges with a pizza wheel or a sharp knife. As caramel continues to harden, recut the wedges several times.

Slide the tip of a sharp knife under a wedge and remove from plate. Place on a buttered cookie sheet to continue cooling. Continue with remaining panes. Some may break. Save six of the most attractive panes for the decoration.

Just before serving, place three panes in a spoke pattern on top of cheesecake. In each space between panes, wedge a pane vertically into cake.

cheesecake

Rich Caramel Cheesecake

Crust:

4 T. melted butter

1 1/2 C. graham cracker crumbs

Caramel:

1 C. sugar

1/4 C. water

1/2 C. whipping cream

Cheesecake:

4 packages (8 oz. each) cream cheese, softened

1 C. packed brown sugar

1/2 C. granulated sugar

1 T. vanilla

1/4 t. salt

4 large eggs, at room temperature

For the crust:
Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan.

For the caramel:
Combine sugar and water in a saucepan over medium-high heat. Stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3 1/2 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.

For the cheesecake:
Beat cream cheese and both sugars at medium speed of an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated.

Pour two-thirds of batter over crust. Beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.

Bake at 350°F. for about 50 minutes, or until edges are firm but middle still wiggles. Remove from oven and cool. Chill. Decorate with caramel panes just before serving.