Rich and Creamy Cheesecake With Caramel Drizzle

Okay, lets talk about CARAMEL....

My husband says it all wrong and he knows it bugs the snot out of me, 

  lot of things do lol.

I tell him all the time...
It's CAR-A-MEL

 NOT CAR-MEL

You can't leave out the A...it is not a silent A. 

BUT....it sure is yummy isn't it.

We wont even get started on how he says Pecan. 

I'm from Louisiana, and I will quickly correct him.

After all, that's what good wives do....right?

How do you pronounce it?

Well even if you pronounce it wrong, you should still make this cheesecake.

It's fantastic.....I think I ate half of it....ALONE.

Classic Cheesecake

Crust:

1 1/2 cups graham cracker crumbs

3 Tbsp. sugar

1/3 cup butter, melted

Filling:

2 lbs cream cheese, at room temperature

1 cup sugar

1 tsp. pure vanilla

4 eggs

Directions: 

Pre-heat oven to 325˚ 

Combine graham cracker crumbs, 3 Tbsp. sugar and butter.  Press mixture onto bottom of a 9 inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla on medium speed until well mixed. Reduce mixer speed to low. Add eggs one at a time, mix just until blended after each egg. 

Pour filling in pan, over the crust.

Bake for 55-70, or until the center is almost set. Remove from oven and let set 10 minutes on a wired rack. Loosen cake from rim of pan. Let cake completely cool before removing rim.

Refrigerate the cake, loosely covered for 4-6 hours.

Before serving drizzle cake with warmed caramel sauce.