Salted Caramel Cheesecake

SALTED CARAMEL CHEESECAKE

Aug 9, 2012

• Justin requested a caramel cheesecake for his birthday. It's hard to find good caramels and he doesn't like anything too sweet; so,I made my own recipe. It was a hit. I have also made it with graham crackers instead of the Club crackers, but I prefer the Club crackers. Lately I have sprinkled course Kosher Salt over the top, the perfect finish touch. Now we call it Salted Caramel Cheesecake. Hope you enjoy it too!

SALTED CARAMEL CHEESECAKE

1/2 cup butter, divided in half
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Karo Light Corn Syrup
14 ounces Borden's Sweetened Condensed Milk, divided
1 1/2 cups Club Cracker crumbs
16 ounces Philadelphia Cream Cheese
3 eggs
1 tsp pure vanilla
1/2 cup sour cream

Stir together in a 2 qt. glass measuring cup: 1/4 c. butter, sugar, brown sugar, Karo and 1/2 c. sweetened condensed milk. Microwave on high for 7 minutes, stirring twice.
Mix together the cracker crumbs and 1/4 c. melted butter and pat into bottom of a 10 inch springform pan.
Remove caramel mixture from microwave and stir in the remainder of the sweetened condensed milk. Pour 2/3 c. of this mixture into another bowl and save for topping. Place the rest of the caramel mixture in mixer bowl.
Add cream cheese to the mixer bowl and beat on high for 1 minute.
Add eggs, vanilla and sour cream and beat on high for 1 minute.
Wrap outside of springform pan with 2 layers of aluminum foil. Pour caramel mixture over the crust in springform pan. Place springform pan in a larger pan filled with 1/2 inch of water and then place in a 325 degree oven and bake for 50 to 60 minutes, until center is set.
Remove from oven and remove springform pan from water. Remove the foil and cool cheesecake on a wire rack.
Remove springform pan and place in refrigerator until serving time (chill overnight for best flavor). Microwave the reserved caramel mixture for 20 seconds and then pour over the top of the cheesecake. Sprinkle with course Kosher Salt, to taste and serve.