1/3 cup crushed vanilla wafers (about 10 wafers)
4 teaspoons butter, melted
4 ounces cream cheese, softened
2 tablespoons sugar
1/2 teaspoon vanilla extract
2 tablespoons beaten egg, room temperature
2 tablespoons hot fudge ice cream topping, warmed
3 tablespoons hot caramel ice cream topping
1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1/2 in. up the side of a greased 4-in. springform pan.
2. In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread half the mixture into crust. Stir fudge topping into remaining batter; gently spread over cream cheese layer. Place pan on a baking sheet.
3. Bake at 350° until center is almost set, 20 to 25 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
4. Refrigerate overnight. Remove side of pan. Drizzle caramel topping over cheesecake.
Prize Winning Recipe
TOTAL TIME: Prep: 20 min. Bake: 20 min. + chilling
YIELD: 2 servings.
I always get compliments when I whip up this rich little cheesecake. With layers of caramel, chocolate and vanilla, it's an instant classic.
1/2 cheesecake: 554 calories, 34g fat (18g saturated fat), 137mg cholesterol, 462mg sodium, 58g carbohydrate (48g sugars, 1g fiber), 7g protein.