Makes 53-inch cakes or 18-inch cake Perp Time 15 minutes
Baking Time 30 to 45 minutes
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| Salted Caramel Cheesecakes |
Salted Caramel Cheesecakes ingredients for the crust: 1/3
cup graham cracker crumbs. 2 to 3 tablespoons sugar. 2 to 3 tablespoons melted
butter
Ingredients For the filling:
1(227-gram)bar room-temperature cream cheese. 1/4 cup dark brown sugar. 2 large
eggs. 1 teaspoon vanilla extract. 1/4 cup caramel sauce plus more for drizzling
(we used Torani caramel sauce). 1/8 teaspoon salt. Whipped cream for garnish
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| Salted Caramel Cheesecakes recipe |
Salted Caramel Cheesecakes recipe: 1-Preheat oven to 350F
line the bottoms of 530inch ring molds with foil. Set aside. 2- Make the crust:
In a medium bowl, combine graham cracker crumbs, sugar, and butter, Stir to mix
well. 3- Scoop about 2 tablespoons of the mixture and press evenly on the
bottom of each ring mold to form a crust. Repeat with remaining ingredients and
molds. Set aside. 4- Make the filling: In a bowl of an electric mixer fitted
with the paddle attachment, beat cream cheese on medium speed. Gradually add
sugar. Mix until well blended. 5- Add eggs one at a time. Add vanilla and mix
well. Add caramel sauce and salt; mix until well incorporated. 6- Place
prepared molds on baking dish. Fill each mold with the cream cheese mixture
until three-fourths full. Repeat with remaining molds. 7- Fill 2 baking pans
with water. Put one pan on the lowest shelf of the preheated oven. Place the
other pan on the middle rack together with the baking dish containing the
cheesecakes. The water-filled pans will help prevent the cakes from drying and
cracking. Bake cheesecakes for 30 to 45 minutes. Turn off heat and let cool
completely inside the oven with the door slightly ajar. 8- Garnish with whipped
cream and drizzle some caramel sauce on the top before serving
