Thursday, January 1, 2009


~ 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 spring form pan with nonstick spray. In medium bowl, with fork, 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 & brown sugar until smooth & creamy (about 2 minutes.) Mix in eggs, vanilla & cornstarch until well combined. Stir in sour cream. Pour cheesecake batter into pan, leaving about a half-cup of batter in the bowl. Add the cajeta quemada to this 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 & bake for 10 minutes. Reduce oven temperature to 200 degrees & bake for 45 minutes. Turn oven off & leave in oven with the door shut for 2 hours.

Remove from oven and cover with plastic wrap (place it 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. This cheesecake is amazing! Tim, who doesn’t particularly like cheesecake, thought it was delicious.

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