You Will Need

CRUST

• 3 Tbsp Melted Butter
• 1 Pouch Graham Cracker Crust Mix (Enclosed)

FILLING

• 16 Ounces Cream Cheese, softened to room temperature
• 1/4 Cup Milk
• 3 Eggs
• 1 Pouch Filling Mix (Enclosed)

TOPPING

• 1 Pouch Salted Caramel Topping (Enclosed)

Directions

1. Heat oven to 275°F. Thoroughly grease 8-inch round cake pan.
2. 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.
3. 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.
4. 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.
5. 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!

   CHEF’S TIP: GARNISH WITH FRESH WHIPPED CREAM.