Crust:
2 cups crushed vanilla wafers
2 tablespoons sugar
1/4 cup butter, melted
Cake:
3 (8 oz.) bricks 1/3 less fat (Neufchatel) cream cheese, softened
1 (14 oz.) can fat-free sweetened condensed milk
2 eggs
2 teaspoons vanilla
1 (12 oz.) jar hot caramel sauce (this is thicker than regular caramel sauce)
- Heat oven to 350 degrees.
- Mix crust ingredients in a small bowl. Press into bottom of 10" springform pan.
- Using stand mixer, beat cream cheese until smooth.
- Mix in sweetened condensed milk, eggs, and vanilla.
- Stir in caramel sauce. (This may take a while.)
- Pour into pan. Bake for 45-55 minutes or until top is light brown and only the middle is jiggly.
- Cool on countertop for four hours. Run knife around the edge of the pan to loosen cake. Refrigerate overnight.
You need to drizzle some sauce artfully across it and all over the plate. Also, the plate should be a color that complements the food.
ReplyDeleteThe small taste I had today convinced me this recipe is a keeper! Yum
ReplyDeleteit was AMAZING!!!
ReplyDelete