Caramel Cheesecake

by Kaz Langridge

Servings: 8 servings

INGREDIENTS

Crust:
1-1/2 cups Graham crackers, crushed
1 tsp. cinnamon
1-1/2 tbsp. sugar
1/2 cup butter, melted

Filling:
1-1/4 tbsp. gelatin
1/4 cup water
1/2 lb. cream cheese
1/4 cup sugar
2 egg yolks
4 tbsp. lemon juice

Topping:
2 tsp. gelatin
1/4 cup water
3 tbsp. butter
3 tbsp. brown sugar
2-1/2 tbsp. sweetened condensed milk
1-1/2 tbsp. maple syrup
1/3 cup hot water

INSTRUCTIONS

Crust:
Mix crushed crackers, cinnamon, sugar and melted butter. Press on the bottom of an 8-inch springform pan.

Filling:
Blend the gelatin with the water and allow to soak for 5 minutes. Place over hot water and stir until dissolved. Soften the cream cheese; then beat with the sugar until smooth. Mix in the egg yolks; lemon juice and gelatin. Pour into the prepared crust and chill until set.

Mix the 2 teaspoons of gelatin with the water and soak for 5 minutes. Mix together the brown sugar, condensed milk and maple syrup in a small saucepan. Cook over a medium heat, stirring constantly until the mixture leaves the sides of the pan. Remove from the heat and slowly pour in the hot water, stirring constantly. Return to the heat and stir in the gelatin until dissolved. Cool.

Pour the caramel topping over the filling and chill until set.

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