Creme Caramel Cheesecake

Creme Caramel Cheesecake


Cheesecake: 1/2 cup Torani Caramel syrup

8 oz. pkg. cream cheese, room temp

1/3 cup sour cream, 2 large eggs

1 prepared graham cracker crust

Topping: 4 Tbsp. Torani Vanilla syrup

1/2 cup sour cream

Cocoa powder, for dusting

1/2 cup chilled whipping cream


Click "Print" to view all instructions... Preheat the oven to 350 F. Beat the cream cheese until soft. Add the 1/2 cup of the Caramel syrup and the 1/3 cup of sour cream and mix well. Add the eggs, one at a time, mixing until smooth. Pour into the crust and bake for 30 minutes, or until set. Transfer to a rack to cool for 10 minutes. Whisk the remaining 1/2 cup sour cream with 2 tablespoons of the Vanilla syrup. Spread over the top of the cheesecake. Chill for 5 hours, or overnight. Just before serving dust the top with cocoa powder. Whip the cream to soft peaks with the remaining 2 tablespoons of the Vanilla syrup. Pipe the whipped cream around the edge of the cheesecake with a pastry bag fitted with a star tip.