Creamy Salted Caramel Cheesecake on a graham cracker crust with salted caramel topping. (Serving suggestion: Garnish with fresh whipped cream.)
You Will Need
3 Tbsp Melted Butter
1 Pouch Graham Cracker Crust Mix (Enclosed)
16 Ounces Cream Cheese, softened to room temperature
1/4 Cup Milk
1 Pouch Filling Mix (Enclosed)
1 Pouch Salted Caramel Topping (Enclosed)
Heat oven to 275°F. Thoroughly grease 8-inch round cake pan.
FOR CRUST: Combine crust mix and melted butter until well blended. Gently press mixture into cake pan, covering the bottom and halfway up the sides of pan. Set aside.
FOR FILLING: Mix cream cheese and filling mix using an electric mixer until cream cheese is fluy. Mix about 1 minute on low, then 1 minute on high. Scrape bowl and add milk. Beat on high until mixture is light and fluffy (about 1 minute). CHEF’S TIP: FOR CREAMIER TEXTURE, REPLACE MILK WITH 2 TBSP HEAVY CREAM AND 3 TBSP SOUR CREAM.
Scrape bowl and add eggs. Mix on low speed until eggs are fully incorporated (do not over-mix). Scrape bowl and pour mixture onto prepared crust. Bake 45-49 minutes or until center has a slight jiggle. Do not over-bake. Cheesecake filling will firm up after cooling.
Remove pan and cool to room temperature. Using a knife, run along the edge of the pan to loosen the cheesecake. Place pan in the refrigerator and chill completely. Place unopened salted caramel pouch in bowl with hot water for 5 minutes to soften caramel. Gently spread entire contents of caramel pouch evenly over cheesecake. Chill until ready to serve. Slice, serve and enjoy!