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Vanilla Swirled Caramel Cheesecake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories450
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat14 g70% DV
Trans Fat0 g
Cholesterol125 mg42% DV
Sodium430 mg18% DV
Total Carbohydrates50 g17% DV
Dietary Fiber0.0 g0% DV
Sugars39 g
Protein7 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron6% DV
  Amount Per Serving % DV *
Calories450
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat14 g70% DV
Trans Fat0 g
Cholesterol125 mg42% DV
Sodium430 mg18% DV
Total Carbohydrates50 g17% DV
Dietary Fiber0.0 g0% DV
Sugars39 g
Protein7 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron6% DV
  • GRAHAM CRUST (recipe follows)
  • 3 packages cream cheese (8 oz. each) , softened
  • 1/2 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 3 eggs
  • 3/4 cup HERSHEY'S Caramel Syrup
  • 3 tablespoons all-purpose flour
  • HERSHEY'S Caramel Syrup Additional (optional)
  • HERSHEY'S Syrup (optional)
  • Sweetened whipped cream or whipped topping (optional)

Directions

  • 1. Heat oven to 350°F. Prepare GRAHAM CRUST.
  • 2. Combine cream cheese, sugar and vanilla in large bowl, beating on medium speed of mixer until well blended. Add eggs one at a time, beating well after each addition. Remove 1 cup batter; set aside.
  • 3. Add caramel syrup and flour to remaining batter; mix until thoroughly blended. Pour into prepared crust. Drop reserved vanilla batter by heaping teaspoons onto caramel batter; swirl with knife or spatula for paisley effect.
  • 4. Bake 60 to 65 minutes or until almost set.* Remove from oven to wire rack; with knife, loosen cake from side of pan. Cool completely. Cover; refrigerate four to six hours or until serving time. Remove side of pan. Serve with drizzle of caramel syrup, chocolate syrup and sweetened whipped cream, if desired. Makes 12 servings.
  • GRAHAM CRUST: Heat oven to 350°F. Combine 1-1/2 cups graham cracker crumbs, 1/4 cup sugar and 1/4 cup (1/2 stick) melted butter or margarine. Press onto bottom and 1 inch up sides of 9-inch springform pan. Bake 8 minutes. Cool.
  • * Cheesecakes are less likely to crack if baked in a waterbath.

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