Carmel White Chocolate Cheesecake
|A variation on a classic favorite...
|1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/2 tsp cinnamon
1/4 cup butter, margarine melted
2 (6-oz) pkgs white chocolate chunks
|1/2 cup whipping cream
2 (8-oz) pkgs cream cheese softened
1 Tbls vanilla extract
1-1/2 cups prepared caramel dip
|Preheat oven to 300 degrees.|
Combine graham cracker crumbs, sugar,
cinnamon and butter and press onto bottom of a 9-inch springform pan.
In a saucepan over low heat, melt 10 oz white chocolate with the whipping cream,
stirring until smooth. Remove from heat and let cool.
In large mixer bowl, beat cheese until fluffy; beat in eggs, one at a time, until
blended. Stir in white chocolate mixture and vanilla. Remove 1 cup batter and mix with 1
cup caramel apple dip. Spoon plain batter and caramel mixture alternately over crust and
swirl with a table knife to marble.
Bake for 55 minutes, or until set (center will be slightly soft). Turn off oven; let
cake stand in oven for 1 hour. Cool completely and chill.
In a small microwave-safe bowl, combine remaining 2 oz white chocolate with remaining
caramel dip. Microwave on high for 40 seconds, stir after 20 seconds to marble. Serve over
cheese cake. Yield: 16 servings.
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