- Cook Time
- Prep Time
- 12 ServingsServings
- 34 caramel squares
- 2 tablespoons Milk
- 3 cups walnut pieces
- 1 cup granulated sugar, divided
- 1/4 cup melted butter
- 3 packages light cream cheese
- 3 Eggs
- 1/3 cup bourbon or amber rum, divided 1
- cup toasted California walnut halves
1 In small saucepan over low heat, combine caramels and milk, stirring frequently, until caramels are completely melted and smooth. Set aside.
2 In food processor, combine walnut pieces and 1/4 cup of the sugar; process until it resembles coarse crumbs (do not over process). Stir in melted butter.
3 Press mixture into bottom and half way up sides of a 9 inch spring-form pan. Bake in 325°F oven for 15 minutes.
4 Meanwhile, beat cream cheese with remaining 3/4 cup sugar. Add eggs, beating one at a time, just until well blended. Stir in 1/4 cup of the rum or bourbon.
5 Pour cream cheese mixture into walnut crust. Drizzle 1/3 cup of the caramel sauce on top; gently swirl with knife. Stir remaining bourbon into caramel sauce. Cover and refrigerate until ready to use.
6 Bake in 325° F oven for 1 hour. Turn oven off; leaving cheesecake in oven without opening door (to prevent cracking) for an additional hour.
7 Transfer to rack to cool completely. Cover and refrigerate 4 hours or up to 1 day.
8 To serve, gently warm sauce, stirring in walnut halves. Serve over slices of cheesecake. YIELD: 12 servings
Source: California Walnut Board