Last year for Father's day, we thought it'd be fun to go to a national park for a hike. You can read about how that fiasco went here, but long story short, we ended up getting lost in the woods without any food or water, hiking up and down cliffs for three hours, and being eaten alive by mosquitoes...This year we decided we'd rather stay home and have a nice quiet dinner with a movie =P.
My dad's favorite foods are cheesecake and caramel, so I mixed the two into one scrumptious dessert...I had planned on making my own caramel like I normally do, but our refrigerator has apparently broken, so all our milk and cream has gone sour =(. Luckily my mom had some caramel left over from our vacation when we made sundaes, so I just used it instead.
Crust
1 cup graham cracker crumbs
1/4 cup margarine
2 tablespoons granulated sugar
Filling
24 ounces cream cheese, softened
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 eggs
1/2 cup caramel
Crust
Combine all crust ingredients and press into 9-inch springform pan. Bake 10 minutes at 325 degrees F. and remove from oven. Turn oven to 450 degrees F.Filling
- Combine softened cream cheese, sugar, flour and vanilla extract, mixing at medium speed until well-blended.
- Add eggs one at a time, mixing well after each. Reserve 1 cup of cheese batter; stir 1/2 cup of caramel topping into this reserved cup of batter.
- Spoon half of plain batter over crust; cover with the caramel batter, spread remaining plain batter over the caramel layer.
- Bake 7 minutes at 450 degrees F, then reduce temperature to 250 degrees F and bake 40 to 45 minutes more.
- Remove from oven and loosen cake from rim, but do not remove rim until cool. If you have any caramel left, you can drizzle some on the top of the cheesecake to make it look a little more fancy ;).
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