Caramel Cheesecake – Cheesecake Factory
If you want to add more lacto ovo vegetarian recipes to your recipe box, Caramel Cheesecake – Cheesecake Factory might be a recipe you should try. This recipe serves 6 and costs $2.58 per serving. One serving contains 801 calories, 16g of protein, and 73g of fat. This recipe from Daily Dish Recipes requires almonds, flour, cream cheese, and walnuts. 749 people were glad they tried this recipe. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 54%. Try Cheesecake Factory Red Velvet Cheesecake Made at Home, Cheesecake Factory Key Lime Cheesecake--My Version, and Cheesecake Factory Bakery Oreo Cheesecake for similar recipes.
Servings: 6
Ingredients:
¼ cup almonds, finely chopped
2-3 tablespoons of melted butter
1½ pound of cream cheese, room temperature
5 Large eggs, room temperature
¼ cup of flour
2 teaspoons of lemon juice
¼ cup pecans, finely chopped
16 ounces of sour cream, room temperature
2 teaspoons of vanilla (or any flavor extract you'd like)
¾ cup vanilla wafers, chopped
¼ cup walnuts, finely choped
Equipment:
food processor
frying pan
mixing bowl
stand mixer
oven
Cooking instruction summary:
In a food processor, mix up all of the nuts and the vanilla wafer crumbs. Add butter to the mixture and mix well.Press the mixture into a spring form pan… even out the crust so it’s the same height all around, going up the sides of the pan as well. Bake at 350 for about 10 minutes and then allow to cool completely before adding the filling. Drop temperature of oven down to 325In a mixing bowl, beat the cream cheese until it is light and fluffy. On low, add the sugar, beating until it is creamy. I do all of this in my stand mixer, so I can add each egg individually. If you need to use a handheld mixer, beat well between each egg.Add the flour, the vanilla and the lemon juice and mix everything together really well.Add the sour cream and mix together well.Pour the cheesecake mixture into the spring form pan. Cook in a 325 degree oven for 1 hour and 15 minutes. Open the door slightly and allow the cheesecake to “rest” in the oven for an additional hour with the oven OFF. Remove from the oven after an hour and allow to cool all the way to room temperature before you put it into the refrigerator for 24 hours.Trust me, it needs to be refrigerated that long. It gives all the flavors a chance to marry each other and will make the cheesecake rich and full of flavor. Reserve some of the cheesecake mixture to decorate with if you’d like or simply use whipped cream or topping.Enjoy!
Step by step:
1. In a food processor, mix up all of the nuts and the vanilla wafer crumbs.
2. Add butter to the mixture and mix well.Press the mixture into a spring form pan… even out the crust so it’s the same height all around, going up the sides of the pan as well.
3. Bake at 350 for about 10 minutes and then allow to cool completely before adding the filling. Drop temperature of oven down to 325In a mixing bowl, beat the cream cheese until it is light and fluffy. On low, add the sugar, beating until it is creamy. I do all of this in my stand mixer, so I can add each egg individually. If you need to use a handheld mixer, beat well between each egg.
4. Add the flour, the vanilla and the lemon juice and mix everything together really well.
5. Add the sour cream and mix together well.
6. Pour the cheesecake mixture into the spring form pan. Cook in a 325 degree oven for 1 hour and 15 minutes. Open the door slightly and allow the cheesecake to “rest” in the oven for an additional hour with the oven OFF.
7. Remove from the oven after an hour and allow to cool all the way to room temperature before you put it into the refrigerator for 24 hours.Trust me, it needs to be refrigerated that long. It gives all the flavors a chance to marry each other and will make the cheesecake rich and full of flavor. Reserve some of the cheesecake mixture to decorate with if you’d like or simply use whipped cream or topping.Enjoy!
Nutrition Information:
covered percent of daily need
