A Delicious and recipe for crustless caramel cheesecake dessert, Served topped with walnuts, caramel sauce and a chocolate drizzle.
Preheat oven to 350. Lightly grease bottom of a 9 inch springform pan. wrap bottom and sides of pan tightly in tin foil.
In a large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add brown sugar and flour, beating until smooth. Add eggs, one at a time, beating after each addition, just until combined. Beat in vanilla. Pour over crust.
Place foil wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up sides of springform pan.
Bake about 1 hour and 15 minutes. until edges appear set, and center appears nearly set when gently giggled. Carefully remove springform pan from water. Cool cheesecake on wire rack for 15 minutes. Using a sharp knife, loosen edge of cheesecake from sides of pan. Cool completely for 1 3/4 hour. Remove foil, cover and chill overnight.
To make the caramel sauce. Mix the brown sugar, cream, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
Before serving remove spring form pan from cake and top with nuts and caramel sauce. Drizzle with cooled melted chocolate.