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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Salted Caramel Cheesecake Recipe

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This recipe for Salted Caramel Cheesecake is from THYME TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 1/3 cups Snyders Salted Caramel Pretzel Pieces, crushed in a food processor until they form fine crumbs or
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/3 cup sugar

5 tbsp. salted butter, melted
32 ounces cream cheese, room temperature
1 cup granulated sugar
4 large eggs; room temperature
1/2 cup heavy cream
1 tbsp. pure vanilla extract
homemade or store-bought salted caramel sauce

Directions:
Directions:
Preheat oven to 325°. Tightly wrap a 9-inch springform pan in heavy-duty foil. This step prevents leaks when using a water bath. I also place the foil wrapped springform pan inside an oven bag while baking, but this is optional. Mix together either of the crust ingredients and press into the bottom of your pan. Bake for 8 minutes and cool completely on a wire rack. Begin to boil a pot or kettle of water for the water bath. In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
Serve with salted caramel sauce.

Personal Notes:
Personal Notes:
I make the homemade caramel sauce in this book and use the salted version. You will have caramel sauce leftover. Use it to pour over ice cream.

 

 

 

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