Servings: 48 servings or 4 cheesecakes, 12 servings each
  • 12 lb. cheesecake batter, prepared, divided
  • 1-3/4 lb. finely crushed RITZ Crackers
  • 1 lb. butter, melted
  • 1 lb. caramel sauce, warmed
  • 4 tsp. sea salt


Nutritional facts are based on a single serving
Calories 560
Total fat 43g
Saturated fat 24g
Trans fat 2g
Cholesterol 190mg
Sodium 700mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 25g
Protein 8g
Calcium 8%DV
Iron 4%DV


  1. MIX  cracker crumbs and butter; press onto bottoms of 4 (9-inch) springform pans, adding 11 oz. crumb mixture to each pan. BAKE in 325ºF standard oven 10 min. Cool.
  2. COMBINE  12 oz. of the cheesecake batter and caramel sauce. Pour 1 lb. 6 oz. of the remaining plain cheesecake batter over each crust.
  3. SPOON  3.5 oz. of the caramel batter into pastry tube fitted with 1/4-inch tip; use to squeeze small circles of caramel batter over plain batter in 1 pan; swirl gently with knife.
  4. REPEAT  with remaining batters, refilling pastry tube with 3.5 oz. of the remaining caramel batter after swirling batters in each pan. Sprinkle 1 tsp. sea salt over batter in each pan. Place in water bath, using separate water-filled pan for each cheesecake
  5. BAKE  1 hour 30 min. to 1 hour 45 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.
  6. Servig Suggestion

    Top with whipped cream and caramel sauce.

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.