CHEESECAKE WITH EVAPORATED MILK RECIPE RECIPES

Steps:

• Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.

Steps:

• Step One: Crush Graham Crackers
• Put the graham crackers in a large resealable plastic bag and use a rolling pin to crush them to fine crumbs.
• Step Two: Add Sugar and Butter to Graham Cracker Crumbs
• In a medium bowl, add the graham cracker crumbs. Stir in the sugar and then add the melted butter. Combine until fully mixed.
• Step Three: Add Graham Cracker Mix to Pan
• Press the graham cracker mix into the springform pan. Spread it 1 ½-2 inch up the side. Chill the crust in the freezer for at least ten minutes.
• Step Four: Prepare the Filling
• In a large bowl, beat the cream cheese at medium-high speed until smooth with an electric mixer. Beat in the condensed milk, adding a small amount at a time and scraping the sides with a rubber spatula as needed. Beat in the lemon juice and vanilla.
• Step Five: Pour Filling into Crust
• Pour the cheesecake filling into the crust, smoothing the top with a rubber spatula. Cover the cheesecake with plastic wrap and place in the fridge for 2 ½-3 hours. Unclasp sides of cheesecake pan and served chilled.
• This rich and creamy cheesecake will turn out beautiful. Be sure to leave it in the fridge long enough to allow it to set up.