~ Debra Perkins, my dad’s wife
3 T. unsalted butter, melted
1 1/2 c. crushed vanilla wafer cookies,
1 c. packed brown sugar
4 8 oz. packages cream cheese, softened
2 large eggs
1 t. vanilla
2 T. cornstarch
1 c. sour cream
1/2 c. cajeta quemada
2 c. water in ovenproof bowl
Preheat oven to 450 degrees. Spray a 9-inch springform pan with nonstick spray.
In medium bowl, mix together the melted butter & vanilla wafer crumbs. Press into bottom of prepared pan. Set aside.
Use electric mixer on medium speed to cream together the cream cheese and brown sugar until smooth and creamy, about two minutes. Mix in eggs, vanilla and cornstarch until well combined. Stir in sour cream. Leaving about one half cup in the bowl, pour cheesecake batter into pan. Add the cajeta quemada to remaining batter; mix well. Pour in a circular pattern on top of the cheesecake. With a knife cut through the circles from middle to edge several times.
Place the water in the ovenproof bowl at the back of the oven. Place cheesecake in the middle of the oven and bake for 10 minutes. Reduce oven temperature to 200 degrees and bake for 45 minutes. Turn oven off and leave in oven with the door shut for 2 hours.
Remove from oven and cover with plastic wrap, placing directly on surface of cheesecake to stop condensation from forming. Chill at least 8 hours.
Notes: Cajeta quemada is a Mexican caramel milk product & can be found in the Hispanic aisle in many grocery stores. Devon made the cheesecake pictured and chose to just spread the topping evenly over the top instead of making the spiderweb design the recipe calls for.
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