Decadent Vanilla Caramel Cheesecake
Nutritional Information

Nutrition Facts: Serving Size: 12 svgs

Amount Per Serving

cholesterol 126.07 Milligrams
energykilocalories 605.50 Kcal
calcium 108.92 Milligrams
protein 7.91 Grams
iron 4.77 Milligrams
potassium 227.12 Milligrams
vitamin_d 0.25 International unit
carbohydrates 58.68 Grams
sugar 46.03 Grams
fiber 1.06 Grams
sodium 380.79 Milligrams
fat 40.05 Grams
saturedfat 20.25 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Nutrition Facts: Serving Size: 12 svgs

Amount Per Serving

cholesterol 126.07 Milligrams
energykilocalories 605.50 Kcal
calcium 108.92 Milligrams
protein 7.91 Grams
iron 4.77 Milligrams
potassium 227.12 Milligrams
vitamin_d 0.25 International unit
carbohydrates 58.68 Grams
sugar 46.03 Grams
fiber 1.06 Grams
sodium 380.79 Milligrams
fat 40.05 Grams
saturedfat 20.25 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Ingredients

  • 2 cups ground chocolate sandwich cookies (such as Oreos)
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar, divided
  • 3/4 cup COFFEE-MATE Vanilla Caramel Flavor Liquid Coffee Creamer
  • 3 large eggs
  • 1 container (16 ounces) sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • Caramel ice cream topping or syrup

Directions

PREHEAT oven to 350° F. Grease bottom and sides of 9-inch springform pan.

PRESS cookie crumbs onto bottom of prepared pan. Place in freezer for 5 minutes.

BEAT cream cheese, 1/4 cup sugar and Coffee-mate Vanilla Caramel Flavor Liquid in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Pour filling into crust.

BAKE for 45 minutes or until edges are set but center still moves slightly.

COMBINE sour cream, remaining sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel before serving.