Zutaten für Caramel Cheesecake
- Corn Flakes
- 1/2 cup (113g) unsalted butter
- 3 (8 ounce) packages (850g) cream cheese
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup (120ml) caramel sauce
- 1/4 teaspoon ground nutmeg
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Zubereitung von Caramel Cheesecake
- **Prepare the Crust:** Preheat oven to 350°F (175°C).
- **Melt Butter:** In a medium saucepan, melt 1/2 cup (113g) unsalted butter over low heat. Remove from heat.
- **Combine with Cornflakes:** Add 2 cups (45g) crushed cornflakes and mix until well combined.
- **Press into Pan:** Press approximately ¾ of the mixture into the bottom and up the sides of a greased 9-inch (23cm) springform pan.
- **Reserve Topping:** Set aside the remaining cornflake mixture for the topping.
- **Chill Crust:** Refrigerate the prepared crust while you make the filling.
- **Make the Filling:** In a large bowl, beat 3 (8 ounce) packages (850g) cream cheese until smooth and creamy.
- **Add Sugar:** Gradually add 1 ½ cups (300g) granulated sugar, beating until well combined.
- **Incorporate Eggs:** Add 4 large eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl.
- **Add Vanilla:** Stir in 2 teaspoons vanilla extract.
- **Pour into Crust:** Pour the cream cheese mixture into the prepared crust.
- **Swirl in Caramel:** Drizzle ½ cup (120ml) caramel sauce over the top of the cream cheese mixture. Gently swirl a knife through the mixture to create a marbled effect.
- **Prepare Crumble Topping:** Combine the reserved cornflake mixture with 1/4 teaspoon ground nutmeg.
- **Add Topping:** Sprinkle the cornflake and nutmeg mixture evenly over the cheesecake.
- **Bake:** Bake for 45-55 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. It will firm up as it cools.
- **Cool and Freeze (Optional):** Let the cheesecake cool completely on a wire rack. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months.
- **Serve:** To serve, thaw the cheesecake in the refrigerator overnight or at room temperature for 2-3 hours before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
104g
Fat
145g
Carbs
13g
