caramel cheesecake

Salty Caramel Cheesecake Bars

Posted on September 20, 2013 by Ruthanne

Creamy caramel cheesecake over a pretzel crust is topped with a layer of dulce de leche and dark chocolate. Sweet and salty perfection!

I’ve been craving caramel lately. Maybe because it’s fall now and caramel seems to be a fall treat. Whatever the reason, I went on a hunt for caramel cheesecake and found this one at Bon Appetite. I wanted to add salty to the recipe, so I used a pretzel crust instead of grahams and added dark chocolate. It is really good. A subtle caramel flavor with just a hint of salt from the crust.

Want to know how these are made? Here you go: (Printable recipe)

INGREDIENTS: (makes 24 cheesecake squares)

Crust:

3 cups of crushed pretzels
2 Tablespoons of sugar
1 stick (1/2 cup) of butter

Cheesecake:

3 packages of cream cheese (8 oz.), softened to room temperature.
1 cup sugar
3 eggs
2 teaspoons of vanilla
1 can (13.4 oz) of Nestle La Lechera Dulce de Leche (or 1 cup of your own- find recipe here)

Topping:

1 bag (10 oz.) Nestle Dark Chocolate Morsels.
12 Tablespoons of butter

DIRECTIONS:

Preheat oven to 325F degrees.
Make crust by combining crushed pretzels, butter and sugar together and pressing into a greased 9×13 pan.
Bake at 325F for about 10 minutes. Cool completely.
In a large bowl, cream together sugar with cream cheese.
Add eggs, one at a time, beating on low speed between each one.
Add vanilla and 1/2 of the can (about 1/2 cup) of Dulce de Leche.
Beat on medium until completely combined.
Pour cheesecake over cooled crust and bake at 325F for 45 minutes. (Until center is set)
Cool at room temperature.
Carefully spread remaining Dulce de Leche over the top of the cooled cheesecake.
Melt 12 Tablespoons of butter with dark chocolate chips until smooth.
Pour over top, carefully spreading chocolate to cover entire cheesecake.
Carefully set pretzels on top of chocolate. Each one will be in the center of one piece when it is cut, so place them according to how big you want your pieces.
Lightly sprinkle with coarse salt.
Refrigerate overnight.
Before serving, allow cheesecake to warm a little and then using a sharp knife, cut into squares with a pretzel centered in each.
Enjoy!

My thoughts: These are really so yummy. My only problem? The crust was a little crumbly (you can see in the pictures). I’m almost positive I didn’t get my pretzels chopped fine enough. Make sure you chop/food process them into FINE bits- not coarse.

If you don’t want a salty crust just use graham crackers– or Oreos…oh my, caramel cheesecake over Oreos? Yes, please! The cheesecake is delicious. It would be good over any crust. I hope you enjoy trying it!!! ~r

Other caramel desserts you might enjoy:

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Posted in Bar cookies, Cheesecakes and tagged baking, caramel, caramel cheesecake, cheesecake, cheesecake bars, chocolate, Cream Cheese, crust, dessert, dulce de leche, nestle la lechera, pretzels, recipe, salt. Bookmark the permalink.

Butterscotch Caramel Cheesecake

Posted on November 16, 2012 by Ruthanne

Creamy butterscotch cheesecake and a thick layer of caramel sauce over a gingersnap crust . A unique combination of delicious seasonal flavors!!!

Are you ready for Thanksgiving? Have you decided what you’re having for dessert yet–other than the proverbial pumpkin pie? This cheesecake combines three unique fall flavors- ginger, butterscotch and caramel- and it simply melts in your mouth. Wow your guests with an Easybaked cheesecake!!

INGREDIENTS:

Crust:

One bag (13 oz.) of Archway ginger snaps, finely crushed. (approximately 2 cups)
1/4 c. butter

Cheesecake:

2 (8oz.) packages of Philadelphia Cream Cheese (softened)
1/2c. sugar
3 eggs
2 c. butterscotch chips (melted)
1 c. heavy whipping cream
3 tsp. vanilla

Caramel Topping:

32 Kraft caramels (unwrapped)
1/2c. butter
1 can (14oz.) sweetened condensed milk

DIRECTIONS:

Preheat oven to 325 degrees
Crush cookies into fine crumbs and add melted butter. Combine well and press into the bottom of a 9-Inch Springform Pan
Beat softened cream cheese with sugar until smooth.
Add eggs one at a time, beating in between each one.
Add remaining cheesecake ingredients, beating until smooth.
Pour into crust and allow to sit at room temp for 30 minutes.
Place on a cookie sheet and bake for 60 minutes,
Turn off oven, open oven door a little and allow to sit for another 30 minutes.
Remove from oven and run knife around edge of pan. Remove edge of pan.
Allow to come to room temperature (make caramel topping during this time.)

Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
Pour caramel over the top of the cooled cheesecake, spreading to edges.
Refrigerate overnight
Remove bottom of pan when cheesecake is thoroughly chilled.
Before serving, pipe whipped cream around edges of cheesecake if desired and sprinkle with a little cocoa powder.

My thoughts: A flavorful creamy cheesecake. I love the gingersnap crust– that adds a lot of the fall spice to this. I ADORE caramel- so there’s a lot of it on this cheesecake. If you want less, simply halve the recipe and be happy!! Have a wonderful Thanksgiving with your family and friends!!!! Enjoy! r~

One last yummy bite…..

Other cheesecake recipes from Easybaked that you might enjoy~ click on the image to be taken to the recipe: