Cheesecake is a favorite at the bakery. Here is the basic recipe for cheesecake with a little twist to it. In this recipe I add in my go to topping……Sanders Carmel topping
Crust
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup unsalted butter (melted)
Filling
4 – 8oz. packages of Cream Cheese
1 cup sugar
1 tsp. Vanilla extract
4 eggs
1/4 cup Sanders Carmel Topping
Preheat your oven at 325 degrees
Combine the graham crackers, butter and 3 tablespoons of sugar and mix well. Press into the bottom of a 9″ spring form pan (I used individual bake proof containers). In a standing mixer, beat Cream Cheese, sugar, extract until well blended (Make sure to allow the cream cheese to come to room temperature before mixing or microwave on high 30 seconds until soft .) Add one egg at a time at low speed until incorporated. Pour over crust. Drizzle Sanders Carmel topping onto of the top of the batter and swirl into the batter gently with the handle end of a spoon. Bake 55 minutes until the center is almost set. Allow to cool before removing rim, refrigerate for at least 4 hours before serving
Enjoy
Chef Brian Klauss
bakekrazy 
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