The Cottages Blog

Everyone will love this velvety cheesecake with a caramel twist!


  • 1 1/2 cups crushed vanilla wafers
  • 1/3 cup melted butter
  • 1/2 plus 1 cup sugar
  • 4 packages cream cheese, softened
  • 4 eggs
  • 1 tsp. vanilla
  • 9-14 oz. caramel squares
  • 3 oz. evaporated milk

  • Preheat oven to 350° F
  • Mix vanilla wafers, butter, and 1/2 cup sugar to make crust
  • Place a piece of parchment paper in bottom of a spring form pan
  • Pour crust mixture into pan and bake for 5 minutes
  • Melt caramel in a double boiler and add evaporated milk – set aside
  • Mix cream cheese with sugar and add eggs one at a time until thoroughly combined
  • Add vanilla to mixture
  • Pour mixture into pan and pour caramel on top, swirling into batter
  • Bake for 50-60 minutes in a water bath, until top rises and slightly browns
  • Leave in water bath and let cool until firm
  • Remove from pan and refrigerate until ready to serve
  • Top with additional caramel sauce and pecans, if desired


Download & Print This Recipe

Susan Abercrombie
Written by: Susan Abercrombie

Susan has 32 years of nursing experience caring for seniors in assisted living and doctors’ offices. She now manages two Cottage communities in Alabama. Susan and her husband of 30 years, Tim, have two dogs, Sydney and Macy.

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