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1 c. caramel topping, divided Crust: 2 c. graham cracker crumbs 1/4 c. granulated sugar 1/2 c. butter, melted Filling: 16 oz. cream cheese, softened 1 c. powdered sugar 2 c. heavy whipping cream 1 tsp. vanilla extract 1 tsp. almond extract Mix together graham cracker crumbs, sugar and butter. Press mixture firmly into 9 x 9 baking dish. Set aside. Use mixer to whip cream cheese until light and fluffy. Add in sugar; beat until combined. Add in heavy whipping cream, vanilla and almond extract. Whip together approximately 3 minutes until light and fluffy. Pour 1/2 cup caramel topping over crust. Spoon cheesecake mixture over top of caramel topping, smoothing top just a bit. Use remaining 1/2 cup caramel topping over top of cheesecake mixture. Run knife through ribbons of topping for a pretty effect. Refrigerate a minimum of 2 hours prior to serving. Refrigerate leftovers. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |