For the cake
For the cheesecake
2 pkg (8oz each) cream cheese, softened
⅔ cup granulated sugar
pinch of salt
⅓ cup sour cream
⅓ cup heavy cream
1 tsp vanilla extract
1 1/2 cups Brown Sugar
1 Tablespoon flour
1/4 Cup butter (plus 2 tablespoons for later)
1/4 Cup Milk
1 teaspoon vanilla
Start by making the cheesecake. Preheat oven to 325 degrees. Fill a large roasting pan with about one inch of water and place it in the lower ⅔ of the oven.
Prepare springform pan by spraying pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and vanilla.
Pour into prepared 9-inch springform pan. Place pan in center of oven.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled,remove springform pan and cover cheesecake with plastic wrap. Place cheesecake into the freezer for several hours or overnight.
For the cake, in a mixing bowl, blend oil, buttermilk, eggs, vanilla, vinegar and food coloring until combined. Slowly add in dry ingredients.
Pour cake batter into 9-inch cake pans that have been sprayed with baking spray and have parchment paper circles in the bottom. Bake in a 350 degree oven for 32-34 minutes, until toothpick comes out clean.
Remove cakes from pan and cool completely.
For Caramel Icing, in a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don’t have one, just make sure you boil it for a good solid minute).
Take off the fire and add in the vanilla and the 2 Tablespoons butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.