Ingredients
Scale
- For the Waffle Cone Crust:
- 2 cups waffle cone crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup caramel sauce
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- For Topping:
- Whipped cream
- Additional caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Combine waffle cone crumbs, melted butter, and sugar in a mixing bowl until well mixed.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- Beat cream cheese until smooth, then gradually mix in caramel sauce, sweetened condensed milk, and vanilla extract. In a separate bowl, whip heavy cream until stiff peaks form and fold into the cheesecake mixture.
- Pour the filling into the cooled crust, smooth the top, cover, and chill for at least 4 hours or overnight.
Notes
- Store leftovers covered in the refrigerator for up to 5 days.
- Can freeze for longer storage; wrap tightly in plastic wrap before placing in an airtight container.
- Top with whipped cream and crushed waffle cones for added texture when serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg