Carmel by the Sea Caramel Cheesecake

On this, the 30th day in July, we come together to celebrate National Cheesecake Day. Of all the desserts on the planet, Cheesecake might not be my absolute favorite (I’m not even sure I could pick just one), but it is the dessert with the most meaning to me.

I’ve shared this story before – of a young girl (yours truly) who tasted her first ever cheesecake at a five-star restaurant in San Francisco. It was more than just one slice – I was allowed several. Because of the association with cheesecake and gourmet restaurants, I’ve always thought of it as a lofty dessert. However; I’ve learned that Cheesecake isn’t the only “fancy pants” dessert. But it is good.

Today’s share is inspired by a recent family vacation. Kiddo has a big milestone birthday this year. We celebrated as a family with a little mini-getaway along the California Coast. While we didn’t quite make it all the way down to Caramel, we did spend a few days just north of there in Monterey. It was so amazing – oceanfront hotel, everything within walking distance from shopping to dining to entertainment. We could not have asked for a more perfect way to spend time as a family.

I’m not sure that Monterey would have it’s own spin on Cheesecake. But I do know Carmel should. And if I could name an official Cheesecake for Carmel by the Sea, this would be it.

Happy National Cheesecake Day!

Note: Eggs should be at room temperature and cream cheese softened before beginning.

Carmel by the Sea Caramel Cheesecake
Cookie Crust
2 cups Vanilla Wafers
3 tablespoons Sugar
1/3 cup butter, melted

Heat oven to 375-degrees. Grease a 10-inch springform pan, set aside.

Crush about 60 wafer cookies, place in a small bowl. Add sugar, set aside. Melt butter, drizzle over the cookie crumbs. Press cookie crumb mixture into the prepared springform pan. Press evenly on the bottom and about 3/4-inches up the side.

Place on a cookie sheet and set aside.

Vanilla Cheesecake
3 (8 oz) packages Cream Cheese, softened
1/2 cup Sugar
2 tablespoons Flour
1 teaspoon Vanilla Extract
3 large Eggs, room temperature

In a large bowl, beat cream cheese with sugar until smooth. Beat in the flour and vanilla. Add eggs; incorporate into the mixture on low speed just until blended. Pour into the prepared crust, smooth top.

Bake in the heated oven until center is almost set, abut 30 minutes. Cool on a wire rack for 10 minutes.

Loosen sides from the pan with a knife, but do not remove rim from the pan. Cool for 1 hour longer. Cover once completely cooled, refrigerate overnight.

Caramel Sauce
1 (14 oz) bag Caramels
1 cup Walnuts, chopped
1 (5 oz) can Evaporated Milk

Unwrap caramels, set aside. Chop walnuts, set aside.

In a large heavy saucepan over low heat, melt caramels with the Evaporated Milk until smooth and silky. Stir in the walnuts.

Remove from heat, let cool to room temperature.

Remove cheesecake from the refrigerator. Remove rim from the springform pan. Slice cheesecake, place on individual dessert plates. Drizzle with caramel sauce, serve and enjoy.

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Let Your compassion come to me O Lord that I may live