Caramel Cheesecake

 refrigerator to set for at least 6 hours, up to overnight. When ready to serve, top each with a dollop of whipped cream, a sprinkle of shortbread cookie 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 2-3 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 no-bake dessert with a buttery shortbread crust layered with homemade caramel and a smooth, creamy cheesecake filling. Then, it's topped with more crumbled shortbread cookies, dollops of whipped cream, and caramel for a sweet, rich, and tangy treat!

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Ingredients

Shortbread Crust

▢2 cups (240 g) shortbread crumbs▢6 tablespoons unsalted butter, melted

Caramel

▢½ cup (1 stick / 113 g) unsalted butter▢7 ounces (½ can) sweetened condensed milk▢¼ cup (59.5 g) heavy whipping cream▢¼ cup (85 g) light corn syrup▢½ cup (100 g) light brown sugar, packed▢¼ teaspoon kosher salt▢¼ teaspoon vanilla extract

Cheesecake

▢3 blocks (8 ounces each) cream cheese, room temperature▢1 cup (200 g) granulated sugar▢2 teaspoons vanilla extract▢¼ teaspoon kosher salt▢2 ¼ cups (535.5 g) heavy whipping cream

Topping

▢whipped topping, for garnish▢shortbread crumbs, for garnish▢caramel sauce, for drizzling

Instructions

Spray a 9-inch 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 236°F on a candy thermometer, stirring constantly (about 15-18 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 ½ hours.

Cheesecake

To the bowl of a stand mixer with the paddle attachment, add the cream cheese, sugar, vanilla, and salt. Mix at medium speed until soft and smooth, stopping to scrape the sides of the bowl as needed.

Switch to the whisk attachment. Pour in the heavy cream, mixing at low speed to combine. Then, increase to high and whip until the mixture can hold stiff peaks (3 to 5 minutes).

Pour the filling over the cooled caramel layer.

Refrigerate until firm, about 6 hours, up to overnight.

Garnish with whipped topping, shortbread cookie crumbs, and caramel. Cut and serve.

First, the recipe looks wonderful. I believe there is a technical glitch when you try to print it. The calories per piece change from 786 to this: Nutrition Serving: 1piece | Calories: 786kcal

Which 786,000 calories per piece. LOL.