To many, plain cheesecake is decadent enough. Not for us here at Bite Me More and that's why Chef Lisa has created this amazingly delicious Salted Caramel Cheesecake Crunch Recipe. A buttery brown sugar and graham crust sits beneath a smooth and creamy cheesecake that's topped with a sour cream layer, toffee bits and homemade salted caramel sauce.
  • Salted Caramel Sauce
  • 1 cup sugar
  • 1/3 cup butter, softened
  • ½ cup heavy cream, warmed
  • 1 tsp flaky sea salt
  • Graham Crust
  • 1½ cups graham cracker crumbs
  • 1/3 cup butter, melted
  • ¼ cup brown sugar
  • ¼ cup skor or heath bits
  • Cheesecake Filling
  • 4 (8oz) packages cream cheese, room temperature
  • 1¼ cups sugar
  • 4 eggs
  • ½ cup heavy cream
  • ¼ cup salted caramel sauce
  • 2 tsp vanilla extract
  • Sour Cream Topping
  • ¾ cup sour cream
  • ¼ cup sugar 
  • 2 tbsp salted caramel sauce
  • ½ tsp vanilla extract
  • Skor or Heath bits, for garnish 
  • Salted caramel sauce, for garnish
  1. For the salted caramel, place sugar in a medium saucepan over medium heat. Continuously stir until the sugar is completely melted and a deep amber color. Remove from heat and stir in butter until combined. Add cream and sea salt (mixture will bubble up) and return to heat for 1 minute, stirring constantly until smooth. Remove from heat and pour into a glass container to cool completely. Can be refrigerated for up to 2 weeks.
  2. For the cheesecake crust, preheat oven to 350ºF. In a medium bowl, combine graham cracker crumbs, melted butter and brown sugar. Press the mixture evenly and firmly over the bottom of a 9-inch springform pan. Bake crust for 8-10 minutes. Remove from oven and sprinkle with ¼ cup Skor or Heath toffee bits. Set aside.
  3. ......................................
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