Sweet and Salty Caramel Cheesecake

Calories: 520 Fat: 35 g Sat Fat: 20 g Carb: 45 g Fiber: 1 g Protein: 8 g

Sweet and Salty Caramel Cheesecake
Sweet and Salty Caramel Cheesecake

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 2 1/2

    cups pretzel crumbs

  • 1/3

    cup light brown sugar

  • 3/4

    cup melted butter

  • Position a rack in the middle of oven and preheat oven to 350 F. Wrap bottom and up the sides of a 10" pan with foil. Mix ingredients by hand in a bowl until combined. Press mixture against side and bottom of pan. Bake for 8 mins; cool.

  • Filling:

  • 32

    oz cream cheese

  • 1 1/4

    cups sugar

  • 1 1/4

    cups sour cream

  • 6

    eggs

  • 1

    Tbsp pure vanilla extract

  • Topping

  • 1

    container caramel ice cream topping

  • sea salt, to taste

Directions

1. Reduce heat to 325 F. Beat cream cheese on medium speed until smooth. Ad sugar and beat just until light and fluffy, scraing the sides of the bowl. Slowly mix in the sour cream, then eggs one at a time, and vanilla extract. Pour filling into cooled crust. 2. Bring a kettle of water to a boil. Gently place filled pan in roasting pan on middle rack in oven. Pour in hot water to come about halfway up the side of pan. Bake cheesecake for about 1 hour and 15 mins. 3. Remove cheesecake from roasting pan to a cooling rack. cover with plastic wrap and refrigerate at least 6 hours.

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