Caramel Cheesecake

crumbs and a drizzling of caramel sauce.
How To Store Caramel Cheesecake
To store Caramel Cheesecake cover it loosely with plastic wrap. Then store it in the refrigerator for up to 23 days. For longer storage freeze the cheesecake.
Freezing Cheesecake
To freeze a cheesecake
Let the cheesecake cool completely Once cooled remove the cheesecake from the pie pan. Place the cheesecake uncovered onto a baking sheet and into the freezer for about an hour After the hour in the freezer wrap it tightly in plastic wrap Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It will last up to 3 months but best within a month When ready to enjoy let the cheesecake thaw in the refrigerator before cutting and serving.
Caramel Cheesecake
PREP TIME30MINUTES MINS
CHILLING TIME7HOURS HRS 30MINUTES MINS
TOTAL TIME8HOURS HRS
Caramel Cheesecake is a nobake dessert with a buttery shortbread crust layered with homemade caramel and a smooth creamy cheesecake filling. Then its topped with more crumbled shortbread cookies dollops of whipped cream and caramel for a sweet rich and tangy treat!
Ingredients
Shortbread Crust
2 cups
6 tablespoons melted
Caramel
½ cup 1 stick 113 g unsalted butter7 ounces ½ can sweetened condensed milk¼ cup 59 5 g heavy whipping cream¼ cup 85 g light corn syrup½ cup 100 g light brown sugar packed¼ teaspoon kosher salt¼ teaspoon vanilla extract
Cheesecake
3 blocks 8 ounces each cream cheese room temperature1 cup 200 g granulated sugar2 teaspoons vanilla extract¼ teaspoon kosher salt2 ¼ cups 535 5 g heavy whipping cream
Topping
whipped topping for garnishshortbread crumbs for garnishcaramel sauce for drizzling
Instructions
Spray a 9inch springform pan with nonstick cooking spray. Line the bottom with parchment paper.
Shortbread Crust
In a small bowl add the melted butter to the crushed shortbread cookies. Using a fork mix well making sure every crumb is coated in the butter as this will be the glue that holds it together. Press the crust into the bottom of the prepared springform pan. Set aside as you make the caramel filling.
Caramel
In a large saucepan over medium heat melt the butter. Add sweetened condensed milk heavy cream corn syrup brown sugar salt and vanilla. Stir until combined. Continue cooking until the mixture reaches 236F on a candy thermometer stirring constantly about 1518 minutes.
Pour the caramel over the shortbread crust spreading it to an even thickness. The mixture will be very hot. Transfer to the refrigerator to cool completely about 1