INGREDIENTS

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

NUTRITION FACTS

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
Vitamin A 30%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 4%DV

DIRECTIONS

  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.

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