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Caramel Cheesecake

Thursday, 26 May, 2011 - 11:40 pm

1 ½ cups cream cheese
1 ½ cups sour cream
1 ½ cups sugar
3 eggs
3 tsp vanilla extract
10 tsp caramel cream - divided
2 graham cracker pie crusts


Preheat oven to 325°.
In a large bowl, beat cream cheese and sugar until creamy.  Add the sour cream, eggs and vanilla and beat well.  Spoon into pie crusts.
Drop 5 tsp of caramel cream into each cheesecake.  Swirl well to marbleize.
Place a shallow baking pan filled with water and ice cubes on the bottom rack of the oven.  This will keep the oven moist and prevent the cheesecake from cracking.
Place cakes in oven.  Every 15 minutes, lower the temperature by 25 degrees.  When the temperature reaches 250°, continue baking at that setting for an hour.  Allow the cheesecake to cool in the oven for an additional 45 minutes before removing to cool completely.  Refrigerate overnight before serving.
NOTE: substitute liquid chocolate for the caramel cream and use a chocolate pie crust.
If caramel cream is not available, you can use any caramel syrup.
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